Missing summer? Bring back that lovin feelin with this super-easy recipe from Oxygen magazine. Nothing says summer like bright produce and steak on the Bar-B! Rosemary Steak Kabobs 1 lb lean steak, cut into 1 chunks 1 each small orange, yellow, and red bell pepper, cut into 1 chunks 8 cherry tomatoes 1 tbsp olive oil 4-8 to 10 sprigs rosemary Salt and pepper to taste Strip most of the leaves from the rosemary sprigs, leaving about 1-2 intact at the top. Coarsely chop the leaves and use a knife to carefully sharpen the bare ends of the sprigs. Toss steak, chopped rosemary, oil, salt and pepper in a non-reactive bowl and let sit 30 minutes to 24 hours. Just before cooking, thread rosemary sprigs with steak, peppers, and tomatoes. Grill over medium-high heat for a total of 6-10 minutes, turning once.
Posted on: Wed, 04 Dec 2013 19:00:00 +0000