Italian Beef Kebabs
Italian Beef KebabsYield: 4 entrée portions
1 pound top round steak, no more than ¾-inch thick, trimmed of all fat
2 Tablespoons olive oil
¼ cup red wine vinegar
2 Tablespoons cold water
2 teaspoons minced fresh garlic
1 Tablespoon dried Italian herb seasonings
¼ teaspoon crushed red pepper
½ teaspoon each salt and freshly ground black pepper
1 large green bell pepper, seeded and cut into 1-inch cubes
1 small sweet (Vidalia) onion, cut into 1-inch wedges
¾ cup grape or cherry tomatoes, washed
1. Cut beef into ½-inch cubes.
2. Mix oil, vinegar, water, garlic, herbs and seasonings together in a food-safe plastic bag or an 11 x 9 inch non-reactive glass or stainless steel dish. Add beef, coating all surfaces with liquid.
3. Cover and marinate, in refrigerator, a minimum of 10 hours but no more than 20 hours. (Marinating longer than 24 hours may result in a mushy texture.) Turn the beef several times to ensure even exposure to the marinade.
4. Thread beef and vegetables on five 15-inch metal or bamboo skewers (if using bamboo, soak skewers in cold water for 30 minutes). Brush each kebab with marinade then discard remaining marinade.
5. Grill kebabs over direct medium heat about 4 inches from heat source. Grill for 7-8 minutes turning skewers every 2 minutes. Or cook in a preheated broiler, 4 inches from heat.
6. Cook until beef reaches an internal temperature of 145°F and vegetables are tender.
