Steak Kabobs & Wild Rice With Mushrooms Recipe

Ingredients

• 1 pound boneless beef round tip steak, cut 1-inch thick
• ½ small red onion, cut into ¾-inch wedges
• 1 small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
• 1 small red or green bell pepper, cut into 1-inch pieces
• Marinade:
• 2 tablespoons water
• 2 tablespoons coarse-grain Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 large cloves garlic, minced
• 2 teaspoons vegetable oil
• ½ teaspoon coarse grind black pepper
• 2 teaspoons vegetable oil
• 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
• 1 (6-ounce) package wild rice blend

How to make Steak Kabobs & Wild Rice With Mushrooms

1. Cut beef steak into 1 ¼-inch pieces.
2. Combine marinade ingredients.
3. Place beef and marinade in food-safe plastic bag; turn to coat.
4. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
5. Heat 2 teaspoons oil large nonstick skillet over medium heat until hot.
6. Add mushrooms; cook and stir until tender.
7. Remove and keep warm.
8. Meanwhile cook rice according to package directions, omitting salt and butter.
9. When rice is done, stir in mushrooms.
10. Soak eight 9-inch bamboo skewers in water 10 minutes; drain.
11. Remove beef from marinade; discard marinade.
12. Alternately thread beef, onion and squash evenly onto skewers.
13. Place on grid over medium, ash-covered coals.
14. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
15. Serve kabobs over wild rice.

Notes