Steak Skewers With Marinade Food

STEAK KABOBS

Steps:

• Combine the steak marinade ingredients in a zip-top plastic bag or bowl: soy sauce, lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Whisk or squish the bag to mix.
• Add the steak pieces to the marinade. Let marinate in the refrigerator for at least 2 hours and up to 8 hours.
• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes. You will need 8 skewers.
• When you are ready to assemble the skewers, place the zucchini rounds and bell peppers in a large bowl. Drizzle with the 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• To assemble the kebabs, divide the steak and vegetables evenly between the 8 skewers, arranging the vegetable pieces in between the steak pieces. Discard all of the used steak marinade.
• Grill over medium heat for about 10-15 minutes, turning every few minutes to cook all sides evenly. Cook until steak registers 145° F in the center for medium. Cook a few minutes longer for well done steak.

GRILLED STEAK SKEWERS WITH HORSERADISH

Steps:

• For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
• In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
• Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
• For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
• Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
• Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

STEAK SKEWERS WITH MARINADE

Steps:

• Heat a grill, grill pan, or broiler.
• Combine all ingredients except steak in a large bowl. Season steak with salt and pepper and then add to marinade. Marinate for 40 minutes. Thread steak onto skewers* and then grill or broil, turning occasionally, until cooked to desired degree of doneness. Transfer to a serving plate and sprinkle with green onions and cayenne pepper, if desired.
• *Cook's Note: If using wooden skewers, soak them in water for at least 10 minutes before threading meat.

STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE

Steps:

• Soak 12 wooden skewers in water for at least 30 minutes.
• Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
• Preheat a grill or grill pan to medium-high heat.
• Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
• Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
• Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.

STEAK SKEWERS WITH SCALLION DIPPING SAUCE

Steps:

• For meat and marinade:
• Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.
• Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.
• For scallion dipping sauce:
• Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
• For basting sauce:
• Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.