Recipe of the Week: Steak Kabobs with marinated veggies and grilled romaine salad!

Today’s recipe of the week is inspired by my freshly started herb garden! Along with the fantastic weather that we are having in our neck of the woods. It is the perfect grilling season!

Tonight we are having steak kabobs with marinated veggies and grilled romaine salad!

 

Steak Kabobs

Ingredients for the meat portion:

1 lb. steak (I use chuck cut since it is a little tougher and will be marinated anyway)

1 T. Dijon mustard

4 cloves garlic – minced

2 T. fresh rosemary – chopped

2 T. fresh basil – chopped

1 T. fresh sage – chopped

1 lemon squeezed

2 T. white wine vinegar

¼ c. olive oil

½ t. salt

½ t. fresh ground pepper

Cube steak. Mix all other ingredients well. Add steak to mixture and refrigerate for several hours. Use a Ziploc baggie or sealed container for best results. Toss regularly to insure all meat is having a chance to soak up the flavors.


Veggie Marinade

¼ c. olive oil

2 T. red wine vinegar

½ t. salt

½ t. fresh ground pepper

1 T. fresh parsley – chopped

1 T. fresh basil – chopped

1 T. fresh lemon verbena – chopped

1 lemon squeezed

Favorite veggies

Mix all together and add with your favorite veggies into a sealed container or Ziploc and refrigerate for several hours. Tossing often to insure that they can absorb the flavors.

I like to use peppers, pearl onions, mushrooms, zucchini or yellow squash.

After several hours of meat and veggies being marinated. Place alternating with meat and veggies onto soaked bamboo skewers.

 Then grill to desired doneness!

Grilled Romaine Salad

Ingredients:

2 T. olive oil

1 T Lemon juice

1 sm. Clove of garlic – minced

½ t. Dijon mustard

1/8 t. Worcestershire sauce

¼ t. fresh ground pepper

2 T. grated parmesan cheese

Olive oil cooking spray

2 romaine lettuce hearts

Whisk together oil, lemon, garlic, mustard, Worcestershire, Dijon and pepper.  Stir in Parmesan cheese.

Cut Romaine hearts length wise and leave ends in tact to hold each side together. Lightly spray romaine with olive oil spray. Place romaine on pre-heated grill. Grill until marks are formed and it is slightly wilted, turning once or twice. Remove from heat and drizzle with the mixture made earlier.

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