Tuesday, August 13, 2013
Glazed Beef Kababs
I know that grilling is often a "guy thing" and that when a group of people get together and barbecue, usually the guys hang out around the grill and the ladies are taking care of everything else. But I was surprised to find out recently that a lot of women don't know how to grill, even the some of the ones who cook inside.
It was when I was grilling while my daughter's friend was over and she was amazed that I was grilling. "Your mom grills?" She grew up with me grilling, so it is normal for her. My answer is, "Yep. I grill and I even grill in heels sometimes." No one else grills or cooks or bakes in my home, so I gotta do it. She was amazed. It isn't difficult, but I have a gas grill so it's less prep work than with charcoal. I'm no expert. I probably do things wrong, but I get it done.
I was surprised that her friend was so surprised, so I posted about it on my status on Facebook. Then some ladies said they didn't know how to grill. Most of my grilling recipes are simple and I just throw ingredients together, but I'll start to post the recipes to show how easy it can be.
I grilled several times last week and wanted to make some shishkabobs today. I had some leftover Homemade J Dawgs Sauce from last week and decided to use it in the marinade, but didn't want to just use that so I mixed it with a dressing that I had on hand, balsamic vinaigrette. I wasn't sure how it would turn out until after the beef was marinated, skewered, and grilled. The beef had lots of flavor and was tender and so delicious that I got rave reviews over and over tonight. I thought I made too much, but it disappeared quickly.
I was going to use grape tomatoes and green peppers, but I didn't have enough green peppers so it was just the tomatoes with the beef on the skewers. I loved how the grilled tomatoes just burst in my mouth. I will always make it with tomatoes. It was almost the best part for me.
Glazed Beef Kababs
1/2 c. Homemade J Dawgs Sauce
1/2 c. balsamic vinaigrette
1 1/2 lb. beef sirloin tip steak, cut in strips
1 (10.5-oz.) pkg. cherry tomatoes
Mix J Dawgs Sauce and balsamic vinaigrette together. Coat beef in half of the sauce and marinate for at least 2 hours. Reserve the other half of sauce for later.
While beef is marinating, soak bamboo skewers in water. Turn grill on high and close lid to preheat. Skewer tomatoes and beef alternately on skewers. Turn grill down to medium and place skewers on grill and close the lid. Wait a few minutes just until grill marks are on beef. Flip skewers and close lid again. Grill until cooked on second side. If the steak is sliced fairly thin, cooking will only take a few minutes on each side. Remove skewers from grill.
Brush both sides of beef and the tomatoes with the reserved glaze and serve.
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