Marinated cubes of beef round tip steak are threaded onto skewers with red onion, yellow summer squash and bell pepper and served with a wild mushroom and rice pilaf.

Steak Kabobs & Wild Rice with Mushrooms

1 pound boneless beef round tip steak, cut 1-inch thick
1/2 small red onion, cut into 3/4-inch wedges
1 small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
1 small red or green bell pepper, cut into 1-inch pieces

Marinade:
2 tablespoons water
2 tablespoons coarse-grain Dijon-style mustard
2 tablespoons red wine vinegar
2 large cloves garlic, minced
2 teaspoons vegetable oil
1/2 teaspoon coarse grind black pepper

 

Wild Rice with Mushrooms:
2 teaspoons vegetable oil
2 cups thinly sliced mixed mushrooms such as cremini or shiitake
1 (6-ounce) package wild rice blend

1. Cut beef steak into 1 1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Heat 2 teaspoons oil large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion and squash evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
4. Serve kabobs over wild rice.

Makes 4 servings.

Nutrition information per serving: 359 calories; 31 g protein; 36 g carbohydrate; 10 g fat; 737 mg sodium; 69 mg cholesterol; 4.8 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 4.3 mg iron; 6.4 mg zinc.

Recipe and photograph provided courtesy of the Beef Industry Council.