middie
Chef Extraordinaire
1 pound beef top sirloin steaks, cut 3/4 inch thick
2 large leeks (white and green parts only), cut in 1/2 diagnol pieces
2 medium tomatoes, cut into 6 wedges each
1 small eggplant, cut in half lengthwise then crosswise into 1/2 thick slices
1 small yellow squash, cut like the eggplant
1 small zucchini, also cut like eggplant and squash
chopped fresh basil
salt and pepper
marinade:
3/4 cup balsamic vinaigrette
1 tablespoon fresh minced garlic
Combine marinade in a small bowl. Put steaks and 1/3 cup of the marinade in a ziplock bag. Close bag securely and turn steaks to coat. Chill for about 2 hours turning occasionally.
Toss leeks, tomatoes, eggplant, squash and zucchini with the remaining marinade in a large bowl. Thread veggies on 8 12 inch long skewers alternating veggies. Remove steaks from marinade. Place steaks in center of grid over medium ash covered coals. Arrange the kebobs around the steaks.
Grill steaks and kebobs, covered for about 10 minutes for medium rare and until veggies are tender, turning the steaks once and the veggies occasionally.
Remove veggies from the skewers. Sprinkle the steaks and veggies with the basil then season with the salt and pepper to taste.
4 servings
from the sun newspaper
2 large leeks (white and green parts only), cut in 1/2 diagnol pieces
2 medium tomatoes, cut into 6 wedges each
1 small eggplant, cut in half lengthwise then crosswise into 1/2 thick slices
1 small yellow squash, cut like the eggplant
1 small zucchini, also cut like eggplant and squash
chopped fresh basil
salt and pepper
marinade:
3/4 cup balsamic vinaigrette
1 tablespoon fresh minced garlic
Combine marinade in a small bowl. Put steaks and 1/3 cup of the marinade in a ziplock bag. Close bag securely and turn steaks to coat. Chill for about 2 hours turning occasionally.
Toss leeks, tomatoes, eggplant, squash and zucchini with the remaining marinade in a large bowl. Thread veggies on 8 12 inch long skewers alternating veggies. Remove steaks from marinade. Place steaks in center of grid over medium ash covered coals. Arrange the kebobs around the steaks.
Grill steaks and kebobs, covered for about 10 minutes for medium rare and until veggies are tender, turning the steaks once and the veggies occasionally.
Remove veggies from the skewers. Sprinkle the steaks and veggies with the basil then season with the salt and pepper to taste.
4 servings
from the sun newspaper
