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Steak and Tomato Kabobs Recipe

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This recipe for Steak and Tomato Kabobs is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the rub:

1 tsp. minced garlic
1 tsp. dry mustard
2 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin

For the Sauce:
1 Haas avocado
2-inch piece seedless cucumber
1/4 cup sour cream
1/4 cup thinly sliced scallions
1/4 cup chopped fresh dill
3 or 4 dashes Tabasco sauce
Juice of 1 lime
Kosher salt

2 lbs. top sirloin
18-24 cherry tomatoes
Vegetable oil for brushing cooking grate

8 metal skewers (or wooden skewers soaked in water for 30 minutes)
Directions:
Directions:
TO MAKE THE RUB:

In a medium bowl, mix together the garlic, mustard, salt, chili powder, paprika, coriander, and cumin.

TO MAKE THE SAUCE:
Pit and peel the avocado and place in a food processor or blender. Peel the cucumber and cut into 1-inch dice. Add to the processor or blender with the sour cream, scallions, dill, salt, Tabasco, lime juice, and 1/4 cup water. Puree till smooth. Season with salt to taste. Pour the sauce into a small bowl, cover, and refrigerate until ready to use. (This may be made up to 1 day ahead.) Bring to room temperature before serving.

Cut the beef into 1 1/2 -inch pieces. Place them in a medium, bowl and coat with the rub. Thread 3 tomatoes and 3 or 4 pieces of beef onto the skewer, separating the pieces of beef with tomatoes.

Brush the cooking grate with vegetable oil. Grill the kabobs directly over medium heat, turning once, for 7 to 8 minutes total. The skin of the tomatoes should be lightly charred and starting to slip off. Serve warm with the avocado sauce.
Number Of Servings:
Number Of Servings:
6 to 8 skewers

 

 

 

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