Plains Edition Reciipes for 6-11-11
From the kitchen of: Nebraska Beef Council, Kearney, Neb.
1 lb. well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1″ thick
8 oz. med. mushrooms
(2) med. red, yellow or green bell peppers, cut into 1″ pieces
Salt
Seasoning:
(2) Tbsp. olive oil
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves, crushed
(2) cloves garlic, minced
1/2 tsp. ground black pepper
Cut beef steak into 1-1/4″ pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell peppers; toss to coat. Alternately thread beef and vegetable pieces evenly onto eight 12″ metal skewers, leaving small space between pieces. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for med. rare to med. doneness, turning once. Season kabobs with salt, as desired. Meanwhile prepare cucumber sauce. Serve kabobs with sauce.
Cucumber Sauce: Combine in small bowl: 1/2 cup plain yogurt, 1/3 cup finely chopped seeded cucumbers, 2 Tbsp. crumbled feta cheese, 1 clove minced garlic, 1/4 tsp. ground black pepper and 1/8 tsp. salt in small bowl.
From the kitchen of: Nebraska Beef Council, Kearney, Neb.
1 lb. well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1″ thick
8 oz. med. mushrooms
(2) med. red, yellow or green bell peppers, cut into 1″ pieces
Salt
Seasoning:
(2) Tbsp. olive oil
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves, crushed
(2) cloves garlic, minced
1/2 tsp. ground black pepper
Cut beef steak into 1-1/4″ pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell peppers; toss to coat. Alternately thread beef and vegetable pieces evenly onto eight 12″ metal skewers, leaving small space between pieces. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for med. rare to med. doneness, turning once. Season kabobs with salt, as desired. Meanwhile prepare cucumber sauce. Serve kabobs with sauce.
Cucumber Sauce: Combine in small bowl: 1/2 cup plain yogurt, 1/3 cup finely chopped seeded cucumbers, 2 Tbsp. crumbled feta cheese, 1 clove minced garlic, 1/4 tsp. ground black pepper and 1/8 tsp. salt in small bowl.
From the kitchen of: Nebraska Beef Council, Kearney, Neb.
1 lb. well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1″ thick
8 oz. med. mushrooms
(2) med. red, yellow or green bell peppers, cut into 1″ pieces
Salt
Seasoning:
(2) Tbsp. olive oil
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves, crushed
(2) cloves garlic, minced
1/2 tsp. ground black pepper
Cut beef steak into 1-1/4″ pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell peppers; toss to coat. Alternately thread beef and vegetable pieces evenly onto eight 12″ metal skewers, leaving small space between pieces. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for med. rare to med. doneness, turning once. Season kabobs with salt, as desired. Meanwhile prepare cucumber sauce. Serve kabobs with sauce.
Cucumber Sauce: Combine in small bowl: 1/2 cup plain yogurt, 1/3 cup finely chopped seeded cucumbers, 2 Tbsp. crumbled feta cheese, 1 clove minced garlic, 1/4 tsp. ground black pepper and 1/8 tsp. salt in small bowl.
