To honor the fathers of our chaos, we decided feature their cooking for our Wednesday series this month. Some of them cook more than others…here are their stories. This week – Becca’s husband, Jeremy:
I’m more of an eater than a cooker… except for when it comes to the grill. For some reason, the opportunity to use explosive material and cook over an open flame calls to us men. I chose the kabobs for three reasons 1. they go together quick 2. they cook quick 3. there’s no rule as to what you can stab with a sharp stick. Use any veggie you like, chicken is also great! You need time for the meat to marinate, but the end results are worth it.
STEAK & VEGGIE KABOBS
1 1/2 lb. SIRLOIN STEAK, fat trimmed and cubed
1 RED BELL PEPPER, cut into large chunks
1 GREEN BELL PEPPER, cut into large chunks
8 oz. FRESH MUSHROOMS
16 BAMBOO SKEWERS
MARINADE (Recipe below)
Place steak in a bowl or large plastic baggie, pour half of marinade mixture over steak. Cover bowl or seal bag and refrigerate for 2 to 4 hours or up to 24 hours.
In a separate bowl, place bell pepper and remaining marinade. Cover and refrigerate until ready to skewer.
Soak skewers in water for 30 minutes before using. Preheat the grill. Thread meat, peppers and mushrooms onto pre-soaked skewers.
Place on grill and cook until veggies are crisp tender and steak is done.
1/2 cup SOY SAUCE
1 cup WATER
3 heaping Tablespoons BROWN SUGAR
1/2 teaspoon GARLIC POWDER
1/2 teaspoon GROUND GINGER
1 teaspoon MONTREAL STEAK SEASONING
2 Tablespoons LEMON JUICE
1/2 teaspoon LIQUID SMOKE (optional)
Whisk all ingredients together.