* Exported from MasterCook *

Sirloin, Zucchini and Cherry Tomato Kabobs in Red Wine Marinade

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/4 cup worcestershire sauce
1/4 cup dry red wine -- *see Note
2 teaspoons italian seasoning -- dried
3/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 pound sirloin steak -- cut in 24 1" pieces
2 medium zucchini -- cut in 3/4" slices**see Notes
16 cherry tomato

Heat grill. In resealable food storage plastic bag or medium nonmetal bowl, combine worcestershire, wine, Italian seasoning, salt and oil; mix well. Add steak; toss to coat. Seal bag or cover bowl. Let stand at room temperature for 15 minutes to marinate, turning or stirring occasionally.

When ready to grill, alternately thread steak, zucchini and tomatoes evenly onto eight 8-inch metal skewers; reserve marinade. Place kabobs on gas grill over medium high hear or on charcoal grill 4 to 6 inches from medium high coals. Brush kabobs with reserved marinade. Cook 5 minutes.

Brush kabobs with reserved marinade; turn and brush again. Cook an additional 4 to 7 minutes or until steak is of desired doneness. Discard any remaining marinade.

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Per serving: 312 Calories (kcal); 19g Total Fat; (57% calories from fat); 1g Dietary Fiber; 23g Protein; 9g Carbohydrate; 71mg Cholesterol; 624mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : *you can subsitute beef broth or water for the wine.

**Thread zucchini slices crosswise, piercing through dark green skin to prevent them from sliding on skewers.


* Exported from MasterCook *

Grilled Steaks with Teriyaki Mushrooms

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound beef sirloin steak -- 1" thick
3 tablespoons teriyaki sauce
1/2 teaspoon black pepper -- coarse
1/2 cup red bell pepper -- chopped
1 1/2 cups mushroom pieces

Heat grill. Brush both sides of steak with 2 tablespoons of the teriyaki sauce; sprinkle both sides with pepper.

When ready to grill, place steak on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium high coals; cover grill. Cook 10 to 15 minutes or until steak is of desired doneness, turning once.

Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add bell pepper; cook and stir two minutes. Add mushrooms and remaining tablespoon teriyaki sauce. Cook 2 to 3 minutes or until thoroughly heated and bell pepper is tender, stirring occasionally. Serve sauce over steak.

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Per serving: 367 Calories (kcal); 21g Total Fat; (52% calories from fat); 2g Dietary Fiber; 36g Protein; 6g Carbohydrate; 111mg Cholesterol; 777mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : I always add garlic in one form or another to any meat dish.