Summer is in full swing, despite the monsoon season that has hit the Midwest. Between our annual 4th of July cookout and our family Sunday suppers, there’s always room for terrific grilled entrees, like these marvelous steak kabobs.
Time for a Summer Barbecue
This month’s Blogger CLUE theme is Grilling and Summer Barbecue. I was assigned the blog of my friend, Wendy. She is one busy lady as she and her husband live on a large acreage, raise chickens and other farm animals and try to be as self sustainable as possible. As I perused A Day in the Life on a Farm, my first inclination was to make her gorgeous Strawberry Cake Roll. But I was already planning to make my grasshopper pie and carrot cake for the 4th of July and I couldn’t justify another dessert, though I tried hard to rationalize a need for 3 sweets! I ended up making her marinated Steak Kabobs, but also worked in her wonderful Strawberry Spinach Salad, which reminded me of my mom’s version with a sweet dressing and sesame seeds.
A Couple Twists
For her steak kabobs, Wendy used Gourmet Garden’s herbs and garlic. I am a huge fan of their products. Since I didn’t have those on hand, I used her substitutions and grilled up some mighty tasty kabobs! Tender and flavorful, no knife was needed. I included large pieces of red bell pepper as well as the mushrooms, onions and beef on my skewers. Perfectly scrumptious results. Earlier in the week, I whipped up Wendy’s Strawberry Spinach Salad and added some slivered almonds and blue cheese to the recipe. I wanted to eat the leftovers for lunch so some protein was essential. But certainly feel free to leave out those ingredients or add some chicken or your favorite nut if desired. I think I’ll leave out the poppy seeds next time, but that’s just a personal preference. This is another winning recipe however you tweak it! Thanks so much, Wendy!
- ¼ c. soy sauce
- ¼ c. Worcestershire sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons.dried Italian seasoning
- 2 pounds sirloin steak or beef tenderloin cut into 1½"- 2" chunks (1/4 -1/2 pound per person)
- Whole large mushrooms
- 1 large sweet onion, cut into chunks
- 1 red bell pepper, cut into large pieces (about the size of your beef)
- Combine all ingredients up to the steak in a gallon Zip-topped bag and agitate to combine. Add the steak, remove excess air from bag and seal. Refrigerate for a few hours or up to overnight.
- Place the marinated beef, alternating with mushrooms, onions and peppers, on a skewer.
- Grill over med high heat to your desired temperature.
More Incredible Recipes from My Blogger CLUE friends:
- Artichoke and Green Chile Stuffed Mushrooms by Jean from Lemons and Anchovies
- Bourbon Baked Beans by Stacy from Food Lust People Love
- Classic Southern Potato Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Cornish Game Hens with Citrus, Herb and Whiskey Glaze by Kate from Kate’s Kitchen
- Crinkle Sugar Cookies by Lisa from Authentic Suburban Gourmet
- Crockpot Chili Dog Sauce by Kelli from Kelli’s Kitchen
- Grilled Asian-Style Chicken by Christy from Confessions of a Culinary Diva
- Grilled Chicken Shish Tawookby Sue from A Palatable Pastime
- Grilled Salmon with Mojo de Ajo by Kate from A Spoonful of Thyme
- Grilled Southwestern Chicken Salad by Aly from Cooking in Stilettos
- Grilled Zucchini with Sea Salt and Lemon Zest by Christiane from Taking on Magazines
- Lemintini by Anna from annaDishes
- Marinated Grilled Flank Steak by Debra from Eliot’s Eats
- Oklahoma Spicy Baked Beans by Lea Ann from Cooking on the Ranch
- Spatchcock BBQ Chicken by Wendy from A Day in the Life on the Farm
- Steak Kabobs by Liz from That Skinny Chick Can Bake
- Sweet Potato Turkey Burgers by Lauren from Sew You Think You Can Cook
- White Bean Tomato and Basil Salad by Rebekah from Making Miracles
- Zesty Grilled Ham Steaks by Heather from girlichef
- Kathy from Bakeaway with Me