Steak and vegetable skewers with couscous

IMG_20140412_163807On the first sunny Saturday of spring, the urge to grill was too great to resist.  In the area of safe experimentation, I used a similar recipe that I had used in the past for swordfish.   A good marinade seems to be something that can transfer from one medium to another, so I’ll probably use it again, maybe with some other sort of meat, or maybe with none.  However, for the sake of simplicity I will describe how I made it this time.  The meat and vegetables are served as one dish together, either on or beside the couscous.

Ingredients:

Marinade

  • 1/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 5-6 large cloves of garlic, diced

Skewers

  • 1 pound london broil, cubed (you can substitute any sort of meat, or none if you like.)
  • 2 red onions, cubed
  • 2 tomatoes, cubed
  • 1 carton baby bell mushrooms, halved
  • 1 zucchini cut in medium-sized chunks
  • 1 summer squash cut in medium-sized chunks
  • 1 red bell pepper, seeded, cut in medium-sized chunks
  • 1 orange bell pepper, seeded, cut in medium-sized chunks
  • salt & pepper to taste

Mix the ingredients for the marinade in a bowl.    Salt and pepper the beef, and marinate for about an hour or two (can be longer if need be, just refrigerate).  In a separate bowl, marinate the vegetables (the onions can be saved until after).    Either arrange the ingredients onto skewers, in any fashion you see fit (I like to alternate), or mix the meat and vegetables together in a non stick grilling skillet.

Note: each option cooks the vegetables and meat in a different way.  The skewers tend to be drier, and sear against the flames, while in the skillet, they tend to cook more evenly.  Each has its advantages;   I did some each way and mixed them together for more flavor variety.

If using skewers, place directly on the grill, and baste with the marinated after turning.   If using the grill skillet, stir frequently.    Grill for about 20 minutes until the meat is cooked to desired state, and the vegetables either wilt or soften as desired.     Remove all items from skillets into large serving bowl.   Serve with couscous.   See below for suggested recipe

CousCous

  • 1 cup couscous
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper.
  • grated Parmesan or Romano cheese to taste

Mix  dry couscous with salt, pepper, and basil.    Boil one cup of water, add the couscous mixture, remove from heat, and cover for 5 minutes.   Stir in cheese.  Serve.

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