Ingredients:

1 pound boneless beef round tip steak, cut 1 inch thick
1/2 small red onion, cut into 3/4-inch wedges
1 small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
1 small red or green bell pepper, cut into 1-inch pieces
Marinade:
2 T. water
2 T. red wine vinegar
2 T. coarse-grain Dijon-style mustard
2 cloves garlic, minced
2 t. vegetable oil
1/2 t. coarse ground black pepper
Mushroom Wild Rice:
2 t. vegetable oil
2 c. thinly sliced assorted wild mushrooms (oyster, cremini and shiitake)
1 6-oz. package long grain and wild rice blend

Instructions:

Cut beef steak into 1 1/4-inch pieces. Combine marinade ingredients in bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain.

Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper pieces evenly onto skewers.

Place kabobs on grid over medium, ash-covered coals. Grill uncovered, 8-10 minutes for medium-rare to medium doneness, turning occasionally.

For Mushroom Wild Rice, heat two teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile, cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms. Serve kabobs over Mushroom Wild Rice.

All materials are courtesy of National Cattlemen’s Beef Assoc.

This farm news was published in the August 23, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.