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Steak Kabob Salad

Prep: 35 minutes plus marinating
Grill: 10 minutes • Serves: 4

2 garlic cloves
1/2 habañero chile pepper, seeded and coarsely chopped
4 green onions, coarsely chopped
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 teaspoon orange zest
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 teaspoon Dijon mustard
1/2 cup extra virgin olive oil plus additional for grill

1-1/4 pounds beef loin sirloin steaks, cut into 1-1/2-inch pieces
8 (10-inch) wooden or stainless steel skewers
3 small portobello mushrooms, each cut into 1/4-inch slices
2 medium red onions, each cut into 8 wedges
2 red and/or orange bell peppers, each cut into 1-1/2-inch pieces
1 medium zucchini, cut crosswise into 1/4-inch-thick slices
1 bag (10 ounces) chopped hearts of romaine lettuce
1 pint red grape tomatoes, each cut lengthwise in half

1. Prepare Marinade: In blender or food processor with knife blade attached, pulse all ingredients, except 1/4 teaspoon salt and oil, until garlic and chile pepper are chopped. With blender or processor running, drizzle in oil and process until well combined.

2. Prepare Kabobs: Place beef in large zip-top plastic bag. Pour 1/2 cup marinade over beef. Seal bag and refrigerate 2 to 6 hours to marinate. Refrigerate remaining marinade.

3. If using wooden skewers, soak in water 10 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss mushrooms, onions, bell peppers and zucchini with 1/4 cup remaining marinade. Remove beef from marinade; discard marinade. Alternately thread beef and vegetables onto skewers; sprinkle with remaining 1/4 teaspoon salt.

4. Lightly oil hot grill rack. Place kabobs on hot grill rack; cover grill and cook 8 to 10 minutes or until internal temperature of beef reaches 145° for medium-rare (10 to 12 minutes or 160° for medium; 12 to 14 minutes or 170° for well-done), rotating kabobs every 2 to 3 minutes. Serve kabobs over lettuce and tomatoes drizzled with remaining marinade.

Approximate nutritional values per serving:
616 Calories, 44g Fat (10g Saturated), 84mg Cholesterol,
372mg Sodium, 27g Carbohydrates, 7g Fiber, 32g Protein

Chef Tips

When handling a chile pepper such as a habañero, make sure you wear gloves while cutting the pepper and thoroughly wash your hands afterward.

Time-Saver: Use your favorite bottled vinaigrette for marinating beef and drizzling over salad.