Some foods make great partners in the grill quadrille - meat and mushrooms, for example.
Here, in Skewered Steak and Mushrooms with Asian Flavors, thin-sliced flank steak gets together with fresh mushrooms, snow peas and sweet red pepper.Assembled kebab-style, brushed with a garlic-scented, ketchup-soy glaze and sprinkled with sesame seeds, the ingredients assume an appetizing Asian flavor.
These kebabs are budget-friendly. Fresh white mushrooms are reasonably priced all year round, the steak is sliced thinly and a little goes a long way.
Preparation and cooking time should be about 20 minutes.
SKEWERED STEAK AND MUSHROOMS WITH ASIAN
1 pound medium-size fresh white mushrooms
1 pound flank steak
1/2 cup ketchup
2 tablespoons light soy sauce
2 teaspoons sesame oil, optional
2 garlic cloves, minced
1 cup halved snow peas (about 18)
1 cup sweet red and/or yellow pepper cut in squares
1/4 cup sesame seeds
Preheat outdoor grill or broiler.
Trim mushrooms; set aside.
Chill steak in freezer for 20 minutes; cut into thin diagonal slices across the grain.
In a small bowl mix ketchup, soy sauce, sesame oil and garlic; set aside.
Thread steak on individual skewers (if using bamboo skewers, soak in water for 15 minutes before using), weaving around mushroom caps, snow peas and sweet peppers; brush all sides with ketchup mixture and sprinkle with sesame seeds.
Place kebabs on a rack. Grill or broil until cooked and browned, turning occasionally, about 5 to 8 minutes. Serve on bed of rice, if desired.
Makes 4 servings.
- Nutrition facts per serving: 375 cals., 37 g pro., 16 g fat, 20 g carbo., 75 mg chol., 715 mg sodium.
- Recipe from the Mushroom Council.