Strip loin grilling steak is a tender cut to cook right away but is even more flavourful if marinated first. You can also use rib eye, tenderloin or top sirloin grilling steak. With the zucchini grilled alongside, this is a no-fuss meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic minced
- 3/4 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1 lb strip loin steak 1 inch (2.5 cm) thick
- 1 lime cut_into 8 wedges
- 1 zucchini
- 3 green onions (white and light green parts only)
In large bowl, whisk together soy sauce, lime juice, oil, garlic, cumin and pepper. Cut beef into 1-1/2-inch (4 cm) cubes; add to marinade and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Zucchini Skewers: Meanwhile, halve zucchini lengthwise; cut into 1/2-inch (1 cm) thick slices. Cut green onions into 1-inch (2.5 cm) pieces. Onto 4 metal or soaked wooden skewers, alternately thread zucchini and green onions; set aside.
Thread 4 lime wedges onto 4 separate skewers; divide beef among skewers and end with remaining lime wedges. Set marinade aside.
Place zucchini skewers on greased grill over medium-high heat; close lid and grill, turning once, for 5 minutes.
Add beef kabobs to grill; brush with marinade and discard any remaining marinade. Close lid and grill, turning 4 times, until beef is browned but still pink inside and zucchini and onion are tender, about 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 395 mg
- Protein 24 g
- Calories 222.0
- Total fat 12 g
- Cholesterol 49 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
- Iron 18.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 8.0