May 17, 2012

Balsamic Beef Skewered Salad

As the weather gets warmer, cooking on the grill becomes more and more attractive.
I decided to make some balsamic beef skewers and top the beef on a really, really
simple salad.  As far as the salad...
it's just Romaine lettuce chopped up with some slices of sun-dried tomatoes
and fresh mozzarella cheese cut into little squares.
The dressing I enjoy most is Kraft's Greek Vinegarette. It is made with olive oil,
oregano and olives with feta cheese.  I enjoy it because it's light tasting and it doesn't
overpower the actual food.

A simple tip for salad is also:  mix or toss the salad with the dressing right before you
are going to eat it rather than drizzling it on the top.
It makes a HUGE difference when it is mixed thoroughly rather than just on top
almost like a drizzled dip.  

You can grill these skewers on a grill or you can broil them in the oven!
P.s. don't mind the sweet peppers grill/roasting in the background.
It's all about double duty or in this case- multitasking.  I had a huge bag of peppers
and roasting them in the oven or grill and then cutting them into strips allows them
to last longer but also good for sandwiches, salads and even pastas.

The recipe for the marinade:
sirloin or rib-eye cut beef is best for this
2 TBSP balsamic vinegar
2 TBSP of soy sauce
1 TBSP of worcestershire sauce
2 garlic cloves chopped up
1 TBSP olive oil
1 TBSP dijon  mustard (I like the whole grain dijon mustard from Trader Joes)
1TBSP of any herb (I used basil, you can use, basil, oregano, thyme or Italian Seasonings)

Simply cut your beef into bite size squares, throw them into a mixing bowl
and then add the marinade ingredients in on top, stir it around or use tongs
to mix well together and then skewer away!
If you are using wooden skewers- please soak them AT LEAST 20 minutes
and if you don't soak the wooden ones... they WILL burn, turn black and break off.