Steak Kabobs & Wild Rice with Mushrooms

Ingredients

• 1 lb. boneless beef round tip steak, cut 1-inch thick
• 1/2 small red onion, cut into 3/4-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
• 2 tsp. vegetable oil
• 2 cups thinly sliced mixed mushrooms, such as cremini or shiitake
• 1 package (6 oz.) wild rice blend

Marinade

• 2 Tbsp. water
• 2 Tbsp. red wine vinegar
• 2 large cloves garlic, minced
• 2 tsp. vegetable oil
• 1/2 tsp. coarse grind black pepper

Instructions

Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in sealable plastic bag; turn to coat. Close bag securely and refrigerate 6 hours to overnight, turning occasionally.

Heat 2 tsp. oil in a large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade.

Alternately thread beef, onion and squash evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, uncovered 8 to 10 minutes for medium rare to medium doneness, turning occasionally.

Serve kabobs over wild rice.

Suggestions

Save time, and add a decorative flair, by using fun, themed metal skewers for entertaining.

Nutritional Information

Nutrition information per serving: 359 calories; 31 g protein; 36 g carbohydrate; 10 g fat; 737 mg sodium; 69 mg cholesterol; 4.8 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 4.3 mg iron; 6.4 mg zinc.