August 7th, 2013

Quick Dinner: Balsamic Steak Kabobs

IMG_0227I don’t have a washing machine. And it stinks. It means that every once in a while I have to give up a weeknight, and go hang out at the laundromat. Fun fact: This trip was prompted by me spilling simple syrup all over my jeans at work (for an AMAZING recipe you’ll see in our October/November issue!).

But, luckily, my laundromat is close enough to my apartment (and I trust it enough) that I was able to buy the ingredients for my kabobs during the wash cycle, and assemble, cook, and eat them while everything was spinning in the dryer. And the clean-up was a breeze, so it left me time for folding.

Even if you’re blessed with an in-home washer/dryer can I come live with you? you’ll find this recipe perfect for nights when time is short but hunger is calling.

Balsamic Steak Kabobs

Bamboo Skewers, pre-soaked if you have time

1lb Stew Beef Pieces (any meat will work, but stew pieces are already cut perfectly for kabobs)

3 large Bell peppers, sliced into approximately 1-inch square pieces

2 cups Cherry tomatoes

1/2 cup Balsamic vinegar

1. Assemble kabobs on skewers, alternating vegetables and meat.

2. Poke holes in the cherry tomatoes. This will allow them to collapse on the grill, releasing excess juice and concentrating the flavor.

3. Pour 1/4 cup balsamic over the assembled kabobs.

4. Grill on medium-high for about 15 minutes, until steak is done to your liking. If you are without a grill, I like to put the kabobs under an oven broiler.

5. As the kabobs are coming off the grill, heat a small saute pan over high heat. Add the rest of the balsamic and reduce by half. Pour over the kabobs or use as a dipping sauce.

6. Eat and Enjoy!

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