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Steak, Tomato, and Okra Kebabs
From Statesboro Market2Go
<p>A delicious and vibrant set of kebabs for your cookout! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: tappecue.com (Entered by Ariana Giddens)
Serves: Not listed
Ingredients
3 tablespoons
Shallot (finely chopped)
3 tablespoons
Red wine vinegar
2 teaspoons
Dijon mustard
1/2 teaspoon
Sugar
1/2 cup
Olive oil (divided)
3 tablespoons
Olive oil (divided)
2 pounds
Boneless chuck blade steaks (cut into 2 inch pieces)
OR steak tips
1 pound
Small tomatoes
3/4 pound
Okra (trimmed, tops intact)
Salt & pepper
Step by Step Instructions
- Whisk the vinegar, mustard, sugar, 1/2 cup oil, 1 teaspoon salt, and 3/4 teaspoon of pepper together until emulsified.
- Season the steak with salt, then marinate the pieces in a sealable bag with 6 tablespoons of the vinaigrette. Chill the bag in the fridge for at least 2 hours. Put the remaining vinaigrette into the fridge until ready to use.
- Prepare the grill for medium-high cooking.
- Toss the tomatoes and okra with 3 tablespoons of olive oil and 1/4 teaspoon salt.
- Thread the tomatoes onto 3 or 4 individual skewers, and thread the okra crosswise onto a pair of skewers (leave some space between each piece) put the veggie skewers onto a tray. Thread the steak pieces onto the remaining skewers, put the steak skewers onto a separate tray and discard the steak marinade.
- Oil the grill rack and grill the steak skewers for 5 minutes (8 if using steak tips). Only cover if using a gas grill. Remove from heat, drizzle with vinaigrette while hot, and let stand for 5 minutes.
- Grill the veggie skewers for 8 to 10 minutes, again onyl covering if using a gas grill. Serve with the steak skewers and vinaigrette.