Beef & Veggie Kabobs With Basil Sauce
Savory beef, fresh summer veggies, and a deliciously herby sauce that brings them together? Say no more! Make this easy recipe for the perfect summer dinner.
What you need:
2 (16-ounce) packages Certified Piedmontese beef kabobs
¼ cup olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
3 tablespoons chopped flat leaf parsley
1 teaspoon red pepper flakes
¼ teaspoon freshly cracked black pepper
½ of 1 large red onion, cut into 1¼-inch pieces
4 large bell peppers (1 red, 1 orange, 1 yellow, 1 green) cut into 1¼-inch pieces
2 tablespoons canola oil
1 teaspoon salt
½ teaspoon freshly cracked pepper
Wooden skewers (soaked in water for 30 minutes to prevent burning)
In a large bowl or large sealable plastic bag, combine the olive oil, red wine vinegar, garlic, parsley, red pepper flakes, and pepper. Transfer the beef to the marinade, and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Preheat grill to medium-high. In a large bowl, toss the onion, bell peppers, oil, salt and pepper. To assemble kabobs, thread the marinated beef and vegetables onto the skewers, alternating the steak, onion, and bell peppers.
Transfer the kabobs to preheated grill. Grill for 6 to 10 minutes, rotating every 2 to 3 minutes for even grilling. Beef should be well-seared on all sides and register 120˚F on an instant-read thermometer for medium rare. Transfer skewers to a serving plate and allow to rest for 5 minutes. Drizzle Basil Sauce (recipe follows) over kabobs and serve.
1 small garlic clove, minced
1 tablespoon minced shallot
1 cup packed basil leaves, coarsely chopped
1½ tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
To the bowl of a food processor, add the garlic, shallot, and basil and pulse until finely chopped. Add the vinegar, lemon juice, salt, and pepper and pulse a few more times. While the food processor is running, add the olive oil and pulse until mostly smooth.