So without further ado, I give you the recipe from last night which I got from my July/August 2012 Food Network Magazine. Let me just tell you we all thought the marinade on the kebobs was fantastic. Very easy with things you probably already have in your pantry! Unlike the recipe that tells you to just mix up the meat with the peppers in the marinade right before putting them on the skewer. I put them all in a ziploc bag first thing in the morning so it sat together all day. I also added onions to my kebobs just cause I like cooked onions! :)
I thought the Orzo was pretty good but tried ALL through dinner to explain to not only my husband but my brother-in-law and my brother that Orzo was in fact a PASTA and not a RICE they were eating. Ugh...boys! Other than the work of actually making the skewers the whole meal once that part is done takes only about 12 min to make start to finish so its not bad for those who want a nice meal but not a whole bunch of fuss when they get home form work (especially if you already chopped everything up before work and its been marinating all day...its good to go!)
Hope you try it and like it as much as we did!
Sizzling Sirloin Kabobs on a Bed of Orzo
- 1 pound beef top sirloin steak, cut 1 inch thick
- 2 green, red and/or yellow bell peppers, cut into 1 inch pieces
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon prepared Italian dressing
- 2 large cloves garlic, minced
- Salt and pepper
- 1 cup uncooked orzo pasta, cooked according to package directions
- 2 to 3 tablespoons chopped fresh basil or parsley
- 2 tablespoons shredded Parmesan cheese
- 2 teaspoons olive oil
- Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
- Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
- Toss Orzo ingredients in medium bowl; keep warm.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.
**The only things I changed (which trust me isn't anything drastic!) was I added an onion to the kabobs, marinated the steak and veggies all day PLUS I soaked the bamboo skewers way longer than they said cause
my good friend Amanda told me the longer the better!
Also, I was hoping to get this in yesterday (8-15-2012) to wish the Amazingly talented Julia Child her would be 100th birthday!! I love her shows, I love her cooking and I love the way she goes about cooking in the kitchen where nothing is a mistake! My kinda gal....
Julia Child (8/15/1912-8/15/2012)
HAPPY 100th BIRTHDAY!!