Grilled Ranch Steak Kabobs
Cut: Ranch Steak (Shoulder Center)
Preparation Time: 15 Minutes
Cook Time: 30 Minutes |
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Main Ingredients:
1-1/2 pounds beef shoulder center (ranch cut) steaks, cut 1-inch thick
1/2 teaspoon garlic-pepper seasoning blend
1 large red onion, cut into 1/2 inch thick slices
Basil leaves, for garnish
Red Onion Relish:
1/2 cup balsamic vinegar
1/4 cup packed brown sugar
2 tablespoons olive oil
1/4 teaspoon coarse salt
1/8 teaspoon cracked black pepper
Directions:
- Heat oven to 400F. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Combine balsamic vinegar, brown sugar, olive oil, salt and pepper, in medium bowl, until well blended.
- Place onion slices in bottom of 13 x 9 x 2-inch baking pan. Drizzle balsamic mixture over onions and roast in 400F oven, 20 to 25 minutes or until onions just become soft. Let stand 10 minutes to cool. Coarsely chop onions; set aside until ready to use. Carefully pour balsamic mixture into small nonreactive saucepan; cook and stir over medium heat 4 to 5 minutes or until mixture reduces slightly. Pour over onions just before serving.
- Cut beef steak into 1-1/4 inch pieces. Thread 3 beef pieces onto each skewer. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve each kabob with 1 tablespoon Red Onion Relish. Garnish with basil leaves; as desired.
Recipe Notes:
Nutrition information per serving: 124 calories; 6 g fat (1 g saturated fat; 3 g monounsaturated fat); 32 mg cholesterol; 73 mg sodium; 7 g carbohydrate; 0.1 g fiber; 11 g protein; 2.3 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 1.3 mg iron; 17.7 mcg selenium; 3.0 mg zinc.
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