Ingredients
- 12 mushrooms
- 1 bell pepper
- 1 lb beef sirloin steak
- 6 oz long (grain)
- 1 tb p lemon juice (fresh)
- 1 tb p water
- 1 tb p olive oil
- 2 tsp dijon-style mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/2 tsp oregano leaves (dried)
- 1/4 tsp pepper
Trim fat from beef steak; cut into 1 1/4 inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for mediumrare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.
Cook's tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally; season with salt.
