Honey Rosemary Steak Kabobs
It’s that time of year … tax and birthday season. The birthday that affects me most is my daughter’s April birthday. She and I have been scrambling to clean the house and prepare for this big event for about 2 weeks now. I caught a little spring cold in the process, which made the whole “getting ready for birthday” project quite a bit harder. For the past week, I had no energy, no blog content and no time to cook or photograph anything. I felt very behind and disorganized, but somehow we managed to pull it all together.
The theme for my daughter’s birthday party this year was Homestuck, a web comic that my teenage girl is quite obsessed with. When I asked her what we should serve at this party, she started thinking about what the characters in the story eat and she requested steak, fish and pumpkin. Oh and fruit of all different colors to match the trolls’ blood colors, which we made into colorful fruit kabobs.
The fruit I could understand–we pretty much ALWAYS have fruit for her birthday parties, but STEAK? and FISH? and PUMPKIN? I couldn’t imagine serving her friends steak (do they even LIKE steak?), so I thought (and my girl agreed) that kabobs would probably work better than large hunks of meat. I was totally in my element on Saturday when we finished up the house cleaning (whew! finally!) and I had the opportunity to COOK again. I can’t tell you the joy and relief that was in my heart as I mixed up the marinade for these kabobs.
My girl decided against the fish, in the end, because she wasn’t sure if her friends would like fish, and for the pumpkin we agreed these little pumpkin dinner rolls would be good. We got streamers of all different colors and LED balloons … she decorated and I cooked. She helped me put the “stems” in the pumpkin rolls. We went to the grocery store three times to gather things we’d forgotten. Her dad brought the cake. And somehow we both managed to get showered and ready before the first guest arrived.
The steak kabobs went over very well. I loved their conversation they had as they sat down to eat: “I’ve never had kabobs before!” … “Who wants my red pepper?” … “I’ll take it!” … “Do you like mushrooms?” … “Hmm, this onion is a little too strong” … but they all ate the steak, which made me quite happy. And some of them even asked for more veggies, so it was a good thing I’d made the remaining veggies into veggie kabobs.
- 2.5 lbs. steak,cut into 1-inch chunks
- 1/2 cup red wine
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tablespoon dried rosemary, ground with mortar & pestle or in a spice grinder (measured before grinding)
- 5 - 7 cloves of garlic, peeled & chopped
- 1 Tablespoon Italian seasoning
- 1 Tablespoon dried onion flakes
- Chunks of bell pepper
- Sliced zucchini
- Cherry tomatoes
- Fresh mushrooms (halved or whole)
- Cut the raw steak into cubes and set aside.
- In a medium mixing bowl, whisk together the ingredients for the marinade. Toss the steak cubes in the marinade. Cover and refrigerate, allowing the steak to bathe in the marinade for at least 2 hours. (I marinaded mine for about 6 hours.) If using wooden skewers, make sure to soak them in water for at least an hour before cooking time.
- Shortly before eating time, fire up the grill. Thread the skewers with steak, interspersed with veggies. Cook the steak kabobs over hot heat to sear, then move to indirect heat to cook to the desired level of "doneness". Serve over rice or quinoa, if desired.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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