Beef Recipes: Dijon Wine Steak Kabobs with Mushroom Rice
This recipe does involve a 6 hour or overnight marinade. Just assemble the marinade the night before to make life easy. It is healthy at only 350 calories per serving and packed with protein. Each serving is an excellent source of iron, vitamin B6 and B12 and zinc.
  • 1 lb boneless beef round tip steak
  • 2 T water
  • 2 T red wine vinegar
  • 2 T Dijon-style mustard
  • 2 cloves garlic, minced
  • 2 t vegetable oil
  • ½ t coarse black pepper
  • ½ small red onion, cut into wedges
  • 1 small yellow summer squash, cut into half moon slices
  • 1 bell pepper- any color sliced into 1 inch pieces
  • 1 6 oz pkg mushroom wild rice
  • 2 cups fresh mushrooms
  • 2 t butter or vegetable oil for the rice
  • chicken stock in place of water for rice (totally optional, but this is how I make rice)
  1. Whisk together the 2 T water, the red wine vinegar, mustard, garlic, 2 t vegetable oil and pepper.
  2. Toss the steak into a ziplock bag and pour the marinate over the steak. Seal it up and marinate for 6 hours or over night in the fridge.
  3. After the steak has marinated take it out of the fridge.
  4. Go ahead and start your wild rice according to the box directions. These kabobs cook very quickly, so start your rice before you assemble the kabobs.
  5. Now that you have your rice going you can move on to the kabobs. Remove the steaks from the ziplock bag. Dice them into 1 inch by 1 inch squares.
  6. Dice up the veggies.
  7. Assemble the skewers alternating veggies and beef.
  8. Place the kabobs on the grill. Cook them for about 8-10 minutes.
  9. By the time your kabobs are done cooking, the rice will be done. Serve each kabob over a bed of mushroom wild rice.
  10. Enjoy!
Optional rice changes: I prefer to use butter with my rice opposed to the oil. I also prefer to use chicken stock instead of water. Add in some fresh chopped mushrooms as well for added flavor that will marry perfectly with the kabobs. Grilling notes: It was storming here when it was time to grill, so I used my indoor grill. It worked perfectly. Kabob tip: soak the wooden skewers in water for 10 minutes before assembling. This is especially helpful with cooking the kabobs over a gas grill to prevent charred skewers.
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