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I haven’t been able to eat meat for a while for various reasons and now because I have high cholesterol, I really can’t eat anything but lean stuff. So when I was asked to host a Beef grilling party I almost said no, until I saw that the entire party is a challenge, basically, for me to try one of the many MANY lean beef recipes included in my party pack but also available on www.beefitswhatsfordinner.com. I thought hey, I can still try these recipes and if anyone can make them delicious, a chef can! After all, this chef needs to start cooking lean stuff or its straight to the cholesterol meds, and really, who would choose that over healthy food?
So since its my last real grill of the season I took a vote and we unanimously decided on kebabs. I already had many mushrooms in my fridge, just needed some peppers and lean meat! Off to the store we went! I used the Fiery Beef Satay Skewers recipe but added mushrooms and peppers to my skewers for my veggie needs. I knew I wanted to try the recipe because my first chef in college made the most amazing satay…oh they were to die for!
Fiery Beef Satay Skewers
|Marinade time: 20 minutesTotal recipe time: 20 minutes Makes 4 servings|
- 1-1/2 pounds boneless beef top sirloin steak, cut 1-1/2 inches thick
- 5 to 6 green onions, white part only, cut into 1-inch pieces
- 1/2 cup country Dijon-style mustard
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 4 teaspoons bottled minced or fresh crushed garlic
- 1 tablespoon ground red pepper
- In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes.
- Remove beef from marinade; discard marinade. Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers.
- Place skewers on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.
Grill time! This is me, the chef, in my natural habitat!
Always a chef… plate presentation..
DELICIOUSNESS RIGHT THERR.. Both of my older kids decided this was the best meat they ever tasted in their whole lives. I think that means the recipe is good. So good in face my son wants me to make this for his birthday next year. I sneaked a piece of it too, I couldn’t resist. It was lean meat, light recipe. And because I used lean meat these kebabs are lower in fat which means its better for my heart!
And, um, its very strange how you can say you are having a cookout and people seem to flock to the grill…well when I cook on it that is!
As someone who’s father in law grills to char, I will share with you some information on how to cook meat to the correct doneness: (use a thermometer if you don’t know if your meat is done!)
I wrote this review while participating in a In Home Party campaign by Mom Central Consulting on behalf of The National Cattlemen’s Beef Association and received product samples to facilitate my party and review, and a promotional item to thank me for participating.