Steak Kabobs & Wild Rice with Mushrooms
1 pound boneless beef round tip steak (or your favorite cut), cut 1-inch thick
1/2 small red onion, cut into 3/4-inch wedges
1 small zucchini squash, cut lengthwise in half then crosswise into 1-inch slices
1 small red or green bell pepper, cut into 1-inch pieces
12 medium to large white mushrooms
2 tablespoons water
2 tablespoons mustard
2 tablespoons red wine vinegar
2 large cloves garlic, minced
2 teaspoons vegetable oil
1/2 teaspoon coarse grind black pepper
1/2 teaspoon onion powder
2 cups thinly sliced mushrooms
1 (6-ounce) package wild rice blend
- 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.
- 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.
- Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef and vegetables onto skewers. Place on grill over medium heat,.Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
- Serve kabobs over wild rice.
Makes 4 servings.