Skewered Steak And Vegetable Salad Recipes

SKEWERED STEAK AND VEGETABLE SALAD RECIPE

Steps:

• Cut the steak into eight 1-inch cubes. Thread 2 cubes of steak on four 6-inch skewers.
• Brush with sauce, then refrigerate for 15 to 20 minutes. Discard the remaining sauce.
• Grill or broil steak kabobs to the desired doneness.
• Season the mushrooms with garlic powder, then sauté in oil in a small nonstick skillet over medium-high heat for 4 to 5 minutes or until lightly browned.
• Combine the romaine, carrots, and broccoli in a large bowl. Toss with Lite Balsamic and Caper Vinaigrette to taste.
• To Assemble:
• Divide salad on 2 large plates. Arrange the mushrooms and steak kabobs on top of each.
• Serve and enjoy!

SKEWERED STEAK WITH VEGETABLES

Steps:

• Trim the excess fat from the steak, and cut it into 1-inch cubes. Place the meat cubes in a large shallow container. Combine the wine and the next 8 ingredients, stirring well; pour over the meat. Cover and refrigerate at least 2 hours, stirring meat occasionally.
• Remove the meat from the marinade, reserving the marinade. Alternate the meat and vegetables on skewers.
• Grill kabobs over medium coals 15 minutes or until desired degree of doneness. Turn and baste frequently with the marinade.