Pat steak dry. Cut steak into 1-to-1-1/4-inch cubes. Place beef cubes in a large resealable plastic bag.
Time to grab your grill! What better way to celebrate summer than with sesame and orange marinated Hy-Vee Choice Reserve beef kabobs?
Servings and Ingredients
|1||(1-lbs.) Hy-Vee Choice Reserve boneless beef top sirloin steak, 1-to-1-1/4-inch thick|
|¾ c.||bottled Asian toasted sesame salad dressing|
|¼ tsp.||orange zest|
|¾ c.||fresh orange juice|
|2 tbsp.||fresh cilantro, chopped|
|1 ½ tsp.||Hy-Vee crushed red pepper|
|1||(1-lbs.) container Hy-Vee Short Cuts summer squash and zucchini coins|
|1||small red onion, cut into 1-1/2-inch pieces|
|Green onions, sliced, for garnish|
|Toasted sesame seeds, for garnish|
|Orange wedges, grilled, for serving|
Things To Grab
- Large resealable plastic bag
- Small bowl
- Charcoal or gas grill
- 4 (12-inch) metal skewers
- Meat thermometer
- Silicone pastry brush
- Platter, for serving
Combine salad dressing, orange zest and juice, cilantro, and crushed red pepper in a small bowl. Set aside 1/2 cup of mixture; cover and refrigerate until ready to grill. Pour remaining mixture over beef. Seal bag; turn to coat beef with marinade. Refrigerate for 2 to 8 hours; turning bag occasionally.
Preheat a charcoal or gas grill for direct cooking over medium heat. Meanwhile, drain beef; discard marinade. Thread beef, squash coins, and red onion onto 4 (12-inch) metal skewers.
Grill kabobs for 8 to 10 minutes or until beef is medium-rare (130 degrees), turning and brushing with reserved marinade halfway through.
Transfer kabobs to a platter. Brush with remaining reserved marinade. Sprinkle with green onion slices and sesame seeds. Serve with orange wedges.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 60mg
- Sodium: 470mg
- Total Carbohydrates: 19g
- Protein: 27g
Hy-Vee Seasons April 2020