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Saturday, July 7, 2018

Easy Grilling with Spicy Steak & Summer Veggie Skewers

Recipe: Spicy Glazed Steak & Veggie Skewers



Easy Grilling with Spicy Steak & Summer Veggie Skewers
Summer and sunshine area unit here, and with them comes cookery season. These cut and vegetable skewers area unit straightforward, full of flavor, and may be prepped nearly entirely prior to time. They work as a straightforward supper once a protracted Tues, or a social meal for a leisurely Sabbatum with friends.

Easy Grilling with Spicy Steak & Summer Veggie Skewers

Choosing the Right Ingrédients




The Steak :


Angus ny strip is that the excellent cut for cookery skewers. it's nice edible fat (translation: juicier flavor) however while not the big fat pockets that alternative cuts of beef will have, that makes it easier to trim into cubes for your skewers and helps to avoid the massive flare-ups that may happen once fat renders and drips down into the grill's flames. speech act huge buirdly flavor, Angus ny strip holds up well to the grill's smoke.


The Sauce :


We've highlighted that sturdy flavor here with a rather sweet and spicy glaze. soy and honey area unit the bottom of a sauce that is used as a marinade and so lacquered on throughout change of state.


The Veggies :


Firm and meaty zucchini and summer squash try dead with the cut. They inhibition well across the grill grates and hit their high season throughout these sunshine-filled months. Chunks of purple onion brighten everything up with their sweet and earthy flavor and daring color.


What created this direction super simple for North American country was that we have a tendency to might get all the ingredients at our native Walmart. They've created a reliable manufacture section with domestically big manufacture that is furnished  a minimum of once on a daily basis daily, guaranteeing the freshest product. We've been affected with the standard and freshness of their meats — {including|as we have a tendency toll as|together with} antibiotic-free chicken and grass fed organic hamburger — and that we love the flavour we get from the Angus ny strip during this direction.



Assembling the Skewers

You often see skewers with each meat and vegetables alternating on one stick, however there is a smart argument for keeping them separate. change of state the meat singly from the vegetables suggests that you'll be able to accomplish your ideal doneness for every ingredient. Slide them off onto a platter to serve, and you have got a similar dynamite presentation, all broiled to the letter.
Any leftovers you'll have area unit nice over greens or rolled up into a wrap — beat the spirit of season ease.



RECIPES


Spicy Glazed Steak & Veggie Skewers

Serves 4 to 6
  • For the marinade and glaze:

  • Recipe INGREDIENTS : 

  • 1/4 cup 
    honey
  • tablespoons 
    low-sodium tamari or soy sauce
  • tablespoon 
    freshly squeezed lemon juice
  • cloves 
    garlic, minced
  • 1/2 teaspoon 
    red pepper flakes
  • For the skewers:
  • 1 1/2 pounds 
    Angus New York strip steak
  • ounces 
    zucchini, quartered lengthwise, then cut crosswise into 1-inch pieces
  • medium red onion, cut into 1-inch chunks
  • tablespoon 
    olive oil, plus more for oiling the grill grates
  • 3/4 teaspoon 
    kosher salt
  • 1/4 teaspoon 
    freshly ground black pepper
  • 15 
    skewers, soaked in water for 30 minutes if wooden
  • Equipment




Make the marinade and glaze: Place all the ingredients in a medium bowl and whisk to combine. Transfer half to a small bowl for brushing during grilling, cover, and refrigerate if not grilling immediately.

Make the skewers: Trim any large areas of fat from the steak, then cut into 1-inch cubes. Place in the medium bowl with the remaining marinade and toss to combine. Set aside at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.

When ready to grill, remove the steak from the refrigerator, if needed, then heat an outdoor grill for direct medium heat (about 350ºF). Meanwhile, thread the steak onto the skewers, about 7 pieces per skewer. Discard the glaze marinade.

Place the zucchini, yellow squash, and red onion in a large bowl. Drizzle with the olive oil, season with the salt and pepper, and toss gently to coat. Thread the vegetables onto the remaining skewers, alternating the vegetables.

Oil the grill grates, then place the skewers on the grill over direct heat in a single layer (do in 2 batches if needed). Brush the skewers with the reserved glaze. Cover and grill the steak and vegetables until grill marks appear, about 3 minutes. Flip the skewers, brush with the remaining glaze, cover, and grill for 3 minutes more. Check the steak and vegetables. Remove from the grill or continue flipping and grilling until the steak is cooked to desired doneness and the vegetables are tender, 6 to 10 minutes total cooking time for medium-rare.

Remove from the grill and set aside to rest for 3 minutes before serving.


Recipe Notes



Oven variation: Arrange a rack in the middle of the oven and heat to 400ºF. Arrange the skewers in a single layer on a greased rimmed baking sheet. Roast steak skewers for 8 minutes or desired doneness, and veggie skewers for 12 minutes.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.



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