Ummmmm gooood.... Steak Kabobs & Wild Rice with Mushrooms

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
Marinade:
2 tbsp water
2 tbsp coarse-grain Dijon-style mustard
2 tbsp red wine vinegar
2 large cloves garlic, minced
2 tsp vegetable oil
1/2 tsp coarse grind black pepper
Rice:
2 tsp vegetable oil
2 cups thinly sliced mixed mushrooms such as cremini or shiitake
1 package (5.6 to 6.2 oz) wild rice blend

Instructions:
Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.


Heat 2 teaspoons oil 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.


Meanwhile remove beef from marinade; discard marinade. Alternately thread beef and vegetable pieces evenly onto eight 10-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.


Serve kabobs over rice mixture.

Makes 4 servings.

Cook's Tip: One pound boneless beef top sirloin steak, cut 1 inch thick, may be substituted for beef round tip steak. Prepare as in recipe above. Decrease marinating time to 30 minutes to 2 hours.

Nutrition information per serving:350 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 69 mg cholesterol; 737 mg sodium; 36 g carbohydrate; 1.7 g fiber; 31 g protein; 4.7 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4.1 mg iron; 26.8 mcg selenium; 6.3 mg zinc.