Post by Loupy on Apr 26, 2015 13:05:40 GMT -7
Balsamic Pepper Beef Kabobs
From: Vanessa Romero @ healthylivinghowto.com/
The great thing about this recipe, other than the outstanding flavor, is that you can use any of your favorite vegetables and your favorite cut of meat. You can even use chicken, pork or shrimp in place of the steak. Get creative with things and have a “choose your own” kabob bar.
Yield: 16 Kabobs
Serves: 4
Ingredients
2 lbs steak, cut into large chunks
1 large red bell pepper, cut into large chunks
1 large green bell pepper, cut into large chunks
1 large zucchini, sliced into ½ inch thick slices
1 large summer squash, sliced into ½ inch thick slices
1 small red onion, cut into large chunks
1 small sweet potato, halved lengthwise and sliced into ½ inch thick slices
10 large button mushrooms, halved
2 cups Balsamic Vinaigrette (recipe below)
Generous amount of cracked black pepper
Directions
In a large mixing bowl, combine the steak, bell peppers, zucchini, summer squash, red onion, sweet potato, mushrooms, balsamic vinaigrette and cracked black pepper.
Toss until the meat and vegetables are all thoroughly coated.
Refrigerate for 1 to 2 hours.
Alternately thread the beef and vegetables onto skewers.
Grill until the meat has reached the desired level of doneness.
Recipe Notes
If using bamboo skewers, soak them in water for 1 hour prior to grilling so they do not burn. Marinate the beef and vegetables for up to 24 hours for maximum flavor.
Nutrition Information (per serving)
256 calories,
21g fat,
10g protein,
8g carbohydrate,
2g fiber,
6g net carb
Balsamic Vinaigrette
The great thing about vinaigrette is that it takes no time to make and you can really get by without even measuring your ingredients. A little bit of this and a little bit of that goes a long way. Whenever I make vinaigrette, I always add Dijon mustard to help emulsify it.
Yield: 2 1/2 cups
Ingredients
1 cup balsamic vinegar
1 cup avocado oil
Juice of ½ lemon
1 small shallot, minced
1 clove garlic, minced
2 tbsp gluten-free Dijon mustard
1 tsp crushed red pepper flakes
1 tsp onion powder
1 tsp sea salt
Directions
In a glass jar with a lid, combine balsamic vinegar, avocado oil, lemon juice, shallot, garlic, mustard, red pepper flakes, onion powder and sea salt.
Tightly fasten the lid on the jar and shake well until all the ingredients are well combined.
For best flavor, refrigerate for up to 24 hours before serving.
Nutrition Information
Serving Size: 2 Tbsp
50 calories,
5g fat,
trace protein,
1g carbohydrate,
trace fiber;
1g net carb
From: Vanessa Romero @ healthylivinghowto.com/
The great thing about this recipe, other than the outstanding flavor, is that you can use any of your favorite vegetables and your favorite cut of meat. You can even use chicken, pork or shrimp in place of the steak. Get creative with things and have a “choose your own” kabob bar.
Yield: 16 Kabobs
Serves: 4
Ingredients
2 lbs steak, cut into large chunks
1 large red bell pepper, cut into large chunks
1 large green bell pepper, cut into large chunks
1 large zucchini, sliced into ½ inch thick slices
1 large summer squash, sliced into ½ inch thick slices
1 small red onion, cut into large chunks
1 small sweet potato, halved lengthwise and sliced into ½ inch thick slices
10 large button mushrooms, halved
2 cups Balsamic Vinaigrette (recipe below)
Generous amount of cracked black pepper
Directions
In a large mixing bowl, combine the steak, bell peppers, zucchini, summer squash, red onion, sweet potato, mushrooms, balsamic vinaigrette and cracked black pepper.
Toss until the meat and vegetables are all thoroughly coated.
Refrigerate for 1 to 2 hours.
Alternately thread the beef and vegetables onto skewers.
Grill until the meat has reached the desired level of doneness.
Recipe Notes
If using bamboo skewers, soak them in water for 1 hour prior to grilling so they do not burn. Marinate the beef and vegetables for up to 24 hours for maximum flavor.
Nutrition Information (per serving)
256 calories,
21g fat,
10g protein,
8g carbohydrate,
2g fiber,
6g net carb
Balsamic Vinaigrette
The great thing about vinaigrette is that it takes no time to make and you can really get by without even measuring your ingredients. A little bit of this and a little bit of that goes a long way. Whenever I make vinaigrette, I always add Dijon mustard to help emulsify it.
Yield: 2 1/2 cups
Ingredients
1 cup balsamic vinegar
1 cup avocado oil
Juice of ½ lemon
1 small shallot, minced
1 clove garlic, minced
2 tbsp gluten-free Dijon mustard
1 tsp crushed red pepper flakes
1 tsp onion powder
1 tsp sea salt
Directions
In a glass jar with a lid, combine balsamic vinegar, avocado oil, lemon juice, shallot, garlic, mustard, red pepper flakes, onion powder and sea salt.
Tightly fasten the lid on the jar and shake well until all the ingredients are well combined.
For best flavor, refrigerate for up to 24 hours before serving.
Nutrition Information
Serving Size: 2 Tbsp
50 calories,
5g fat,
trace protein,
1g carbohydrate,
trace fiber;
1g net carb
