In Honor of Father’s day I would like to share one of my favorite grill recipies from www.kalynskitchen.com (Photo from Kalynskitchen)
Marinated Beef Kabobs
2 Tbsp Beef Stock Or Red Wine
2 Tbsp Balsamic Vinegar
1 Tbsp Worcestershire Sauce
1/4 cups Olive Oil
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Steak Seasoning (Any Brand, I use Penzey’s Mitchell Steak Seasoning)
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
Black Pepper To Taste
2 Bay Leaves
2 pounds Lean Beef
- Trim most of the visible fat from the meat and cut into 2″ cubes.
- Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
- Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.
- Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
- When ready to cook, preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.)
- Put meat tightly on previously water soaked skewers and let it come to room temperature while the grill heats.
- Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
- Notes: 2 pounds lean beef cut into 2 inch cubes (Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)
06.16.13 REST DAY