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Directions:
In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes. Remove beef from marinade; discard marinade.
Marinade:
1/2 cup country Dijon-style mustard
1/2 cup soy sauce
1/4 cup honey
2 tablespoons fresh lime juice
4 teaspoons bottle minced or fresh crushed garlic
1 tablespoon ground red pepper
Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers. Place skewers on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.
Makes 4 servings (serving size: 1 skewer).
NOTE:
To broil, place skewers on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes, basting frequently with reserved 1/2 cup marinade and turning occasionally.
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