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Summer Grillin’ with DeAnn Stephens and Bill Bryant (July 15, 2021)

Summer Grillin’ with DeAnn Stephens and Bill Bryant (July 15, 2021)
Published: Jul. 15, 2021 at 11:07 AM EDT
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LEXINGTON, Ky. (WKYT) - Summer Grillin’ with DeAnn Stephens and Bill Bryant (July 15, 2021).

Source: https://www.beefitswhatsfordinner.com/recipes/recipe/2103/steak-kabobs-with-caramelized-onion-relish

STEAK KABOBS WITH CARAMELIZED ONION RELISH

Caramelized onions with balsamic vinegar and brown sugar pair well with the rich savory flavor of these broiled steak kabobs.

INGREDIENTS:

Kabobs:

  • 1-1/2 pounds beef Top Sirloin Steak Boneless cut 1-inch thick
  • 1 teaspoon garlic-pepper seasoning
  • Fresh basil leaves, optional

Caramelized Onion Relish:

  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 1/2 cup balsamic vinegar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

COOKING:

  1. To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain.
  2. To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm.
  3. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Cook’s Tip: 1-1/2 pounds beef Ranch Steak cut 1-Inch thick may be substituted for beef Top Sirloin Steak Boneless. To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve kabobs with relish. Garnish with basil leaves, as desired.

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