We often advocate for cutting back on the amount of meat in your diet, but let’s be honest: sometimes, what you really want to pull off the grill is a hunk of meat. During May, we’ll be sharing some recipes that let you indulge your love of good meat by pairing it with a healthy variety of grilled veggies and whole grain sides. Up first, this full-flavored marinated steak kebab, perfectly balanced with the earthy goodness of mushroom rice. Mmm, mmm, umami.
Dijon Wine Steak Kebabs with Mushroom Wild Rice
Good health doesn’t need to mean giving up on meat, especially during grilling season. Lean steak balanced with a rainbow of vegetables and lightly marinated in a mustard sauce is a nutritious, healthful way to savor the joys of the backyard barbecue. Push the meat and vegetables onto the bed of mushroom rice and enjoy the way the flavors infuse the simple grains.
Servings: 4 (313 g )
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Ingredients
Marinade:
- 2 Tbsp. water
- 2 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- 2 cloves garlic, minced
- 2 tsp. vegetable oil
- ½ tsp. pepper
Rice:
- 6 oz. wild rice
- 2 tsp. vegetable oil
- 2 cups shiitake mushrooms, sliced
Kebabs:
- 1 lb. round tip steak, cubed
- ½ red onion, wedged
- 1 yellow summer squash, sliced
- 1 bell pepper, 1" pieces
Directions
- Whisk together marinade ingredients and marinate beef in mixture in refrigerator (1-2 hours). Start bamboo skewers soaking in water.
- While beef is marinating, cook rice according to package directions.
- When rice is almost done, heat oil in skillet until hot. Add mushrooms, cook, and stir until tender (5-6 minutes). Stir into rice and keep warm.
- Drain skewers. Remove beef from marinade and discard marinade. Thread beef, onions, squash, and bell peppers evenly onto skewers. Place kebabs on grill over medium heat. Grill, uncovered for medium-rare to medium doneness, turning occasionally (8-10 minutes).
- Serve kebabs hot over rice.