ubes. Thread 2 cubes of steak on 4 (6-inch) skewers
CUT steak into 16 chunks. Thread evenly
On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper
Mix steak sauce, brown sugar, soy sauce, garlic and ginger in bowl. Thinly slice steak; place in Ziploc bag. (Save 1/4 cup of mixture to baste while cooking.) Marinate overnight. Remove meat from marinade; discard bag with marinade. Alternately thread steak, peppers, pineapple and shrimp (optional) onto skewers. Grill or broil kabobs for 4 to 6 minutes, until desired doneness, turning once and brushing with saved mixture. Makes 4 servings.
Place steak in bowl with snug fitting
Heat grill.
In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well.
Alternately thread corn, peppers and steak onto 4 12 to 14 inch metal skewers.
When ready to grill, place kabobs on grill over medium coals or gas grill on medium.
Cook 8 to 12 minutes or until corn is tender and beef is od desired doneness, turning once and brushing frequently with margarine mixture.
Alternate sirloin pieces, green pepper pieces, mushroom pieces and zucchini pieces on each of 4 metal skewers.
Sprinkle Worcestershire sauce, salt and pepper over prepared skewers. Grill kabobs 5 to 6 inches from medium coals for approximately 10 minutes on each side.
arinade over skewers.
Grill steak kabobs over med/high heat for
Salt and tenderize steak letting it sit 1 hour.
Mix remaining ingredients well and spread over meat.
Roll up steak lengthwise and cut into 1 inch thick slices.
Put onto skewers. Broil 6 inches above coals for 5 - 6 minutes on each side.
Combine all marinade ingredients and pour over steak cubes.
Marinate in the refrigerator at least 8 hours.
On skewers, alternate steak with vegetables and pineapple.
Grill on high for 10-15 minutes, basting frequently with reserved marinade.
Combine cilantro, parsley, garlic, apple cider vinegar, olive oil and lemon zest rind in a food processor; pulse for 1 minute.
In an airtight container, combine steak and marinade and refrigerate for 3 to 4 hours.
Preheat grill to high; carefully skewer alternating meat and cheese.
Grill 2 to 3 minutes then carefully turn, touching only the meat as you turn. Cook an additional 2 to 3 minutes, remove from heat and serve.
Place a little grease in frying pan; add a steak.
Let fry until brown on both sides, about 15 minutes.
Fill another pan with water and bring to boil.
Take steak out of frying pan and place in water.
Cook in water until you break one open and it's not red in center.
Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
f required.
PREPARE THE STEAK:
Take the finely sliced
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
ll excess fat from skirt steak and slice into kabob sized
arinade.
Grill or broil kabobs using medium-high heat for
In zip-top plastic bag, combine first 6 ingredients; mix well.
Add steak; toss to coat.
Allow to marinate 30 minutes in refrigerator, turning occasionally.
Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
Place kabobs on grill over medium-high heat.
Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
neapple juice, A.1 Original Steak Sauce, Brown Sugar, black Pepper
In small bowl, combine beer, steak sauce, garlic, chili powder and cumin.
Pour marinade over steak.
Cover and refrigerate 2 hours.
Remove steak; reserve marinade.
Thread steak, pepper slices and onions.
In small pan, heat marinade and cornstarch to a boil.
Grill kabobs 4-inches from heat for 15 minutes or until done, turning and brushing with marinade.
Heat remaining marinade to a boil.
Serve with kabobs.
Trim all fat from steak. Cut steak crosswise into 1/4-inch