Let’s take some time to step away from the hot stove and oven. It is 90 degrees here. I am not willing to stand in a stifling kitchen to make dinner.
Unless I’m making Cincinnati chili to satisfy a severe craving. Sometimes you do what you have to do.
I am willing, however, to start dinner a few hours early. And by “start early,” I mean, “toss-some-steak-in-some-marinade-and-put-it-in-the-fridge-for-a-few-hours.”
A few tips about this recipe:
1. Do not forget to grease the aluminum foil before you place the kabobs on there. Unless you want to end up with ripped foil, vinaigrette dripping onto the burners and pieces of aluminum embedded in your steak and squash.
2. You can add some chopped onions to the kabobs. It would be delicious.
3. Serve the kabobs with rice or millet and fresh basil. And then add some more fresh basil. Not that I like basil or anything. Nope, not at all.
4. Keep it away from puppy paws. Especially if you have a theory that your dog used to be in the circus (that’s another story for another day). He will try to steal your kabobs if you don’t keep an eye out. Proof:
Oh yeah, and did I mention you only need four ingredients?
- 1 pound kabob steak (may also be called steak tips or sirloin tips or the like)
- 1/2 cup red wine vinaigrette (I chose to use Garlic Gold's)
- 2 medium summer squash
- 1 tablespoon extra virgin olive oil
- In a small mixing bowl, cover the steak with the vinaigrette. Toss, then cover and refrigerate for at least 2 hours.
- Wash the squash and chop into bite-sized pieces.
- Preheat the grill to medium. Cover with aluminum foil and brush the foil with olive oil.
- While the grill heats up, thread the steak and squash on metal skewers, alternating meat and vegetables.
- Grill the kabobs for about 3-5 minutes on each side, until the outside is seared and the meat is cooked through. Serve over rice or millet with fresh basil and a little sea salt.
What’s your favorite thing to grill?