Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Beef boneless round, tip or chuck steak |
½ cup | Zinfandel or dry red wine |
1 tablespoon | Olive or vegetable oil |
½ teaspoon | Salt |
1 clove | Garlic; cut into halves |
2 tablespoons | Prepared mustard |
2 tablespoons | Black peppercorns; coarsely crushed |
2 smalls | Onions; cut lengthwise into fourths |
2 smalls | Zucchini; cut into 1-inch slices |
1 each | Red or yellow bell pepper; cut into 1-inch pieces |
4 eaches | Mushrooms |
\N \N | Olive oil |
Trim excess fat from beef steak; cut beef into 1-inch cubes. Place in glass or plastic bowl. Mix wine, 1 tablespoon oil, the salt and garlic; pour over beef. Cover and refrigerate at least 6 hours but no longer than 24 hours, stirring occasionally.
Remove beef, drain thoroughly. Thread beef cubes on four 11" metal skewers, leaving space between cubes. Brush with mustard; sprinkle with peppercorns.
Set oven control to broil. Place kabobs on rack in broiler pan.
Broil with tops about 3 inches from heat 5 minutes; turn over. Broil 5 minutes longer.
Alternate onion, zucchini, bell pepper, and mushrooms on each of four 11" metal skewers, leaving space between each. Place kabobs on rack in broiler pan with beef; brush vegetables with oil. Broil kabobs, turning and brushing vegetables with oil, until beef is done and vegetables are crisp-tender, 5 to 6 minutes.
_Betty Crocker's Cooking With American Wine_ Prentice-Hall Press, 1989 ISBN 0-13-074295-3 Typos by Jeff Pruett From the Baltimore Picnic, 1995 Mary Riemerman?
Submitted By JEFF PRUETT On 10-06-95