STEAK KEBABS WITH QUESADILLAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Make the salsa verde: Pulse 1 3/4 cups cilantro, the scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, pour in the olive oil and puree until combined, scraping down the sides of the processor as needed. Season with more salt and pepper.
- Poke the steak all over with a fork to tenderize it, then cut into 1-inch cubes; toss with 2 tablespoons of the salsa verde and season with salt and pepper. Thread onto eight metal skewers, finishing each skewer with a lime wedge; set aside.
- Tear off a 16-inch piece of foil. Place 1 tortilla on the left side of the foil; top with the cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.
- Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about 2 minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices.
Nutrition Facts : Calories 705 calorie, Fat 45 grams, SaturatedFat 16 grams, Cholesterol 145 milligrams, Sodium 660 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 44 grams
BOURBON-MUSTARD STEAK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
- Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
- Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
- Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.
MUSTARD-BOURBON KABOBS
A great and easy dish but it must be marinated overnight. This recipe is great for the summer and it cooks very rapidly. Hope you enjoy!
Provided by Manami
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a resealable plastic bag and mix well.
- Marinate in refrigerator 6-24 hours.
- Turn on broiler or prepare grill.
- Remove pork from marinade and thread pork cubes onto skewers (If using wooden skewers, soak skewers in water 1 hour before using).
- Broil or grill kabobs about 4 inches from heat source, about 8-10 minutes, turning and basting occasionally, until nicely browned.
- Serve with yellow rice with parsley, a spinach dish and with a nice Burgundy wine.
- Enjoy!
Nutrition Facts : Calories 388.7, Fat 23.6, SaturatedFat 8, Cholesterol 80.6, Sodium 1011.9, Carbohydrate 15.1, Fiber 0.6, Sugar 13.7, Protein 21.1
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