Beef with Mushroom Kabobs
Serve these kabobs with cooked brown rice, a tomato and spinach salad, and Silken Chocolate Mousse (Chapter 19) for dessert.
INGREDIENTS | SERVES 4
¼ cup dry red wine
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 tablespoon dried basil leaves
2 cloves garlic, minced
1 pound beef sirloin steak
½ pound button mushrooms
½ pound cremini mushrooms
1 tablespoon lemon juice
In a medium glass bowl, combine wine, olive oil, salt, pepper, basil leaves, and garlic, and mix well. Cut steak into 1½" cubes and add to wine mixture. Stir to coat, cover, and refrigerate for 1 hour.
Preheat grill. Drain steak, reserving marinade. Trim mushroom stems and discard; brush mushrooms with lemon juice. Thread steak and mushrooms onto skewers.
Grill for 7–10 minutes, turning once and brushing with marinade, until beef is deep golden-brown and mushrooms are tender. Discard remaining marinade.
CALORIES: 215.70 | Fat: 7.08g | Saturated fat: 2.39g | Dietary fiber:1.42g | Sodium: 101.33mg | Cholesterol: 78.63mg