Memories


Back when I was a kid, my dad always liked to “grill out” for Memorial Day as a kickoff to the summer season. My mom and I would plan the menu and head out to SHOP ‘n SAVE to buy all the necessities!

When I was 11-years-old, I started experimenting with spices to switch our meals up a bit! I’ve created a savory recipe utilizing SHOP ‘n SAVE’s Wild Harvest fresh vegetables and herbs to make a mouthwatering version of a family favorite.

Join SHOP ’n SAVE and me this Memorial Day Weekend by making my savory Grilled Steak & Vegetable

Kabobs. Creating memories with your friends and family is priceless. Enjoy every single minute of it!

Here’s to fond memories,

Chef Lisa

Ingredients:

For the Marinade

  • ½ cup Wild Harvest Organic Extra Virgin Olive Oil
  • ½ cup Wild Harvest Gluten Free Soy Sauce
  • 1 Clove Garlic, minced
  • 2 tbsp. Wild Harvest Organic Fresh Basil, chopped
  • 1 tsp. Essential Everyday Dijon Mustard
  • ¼ cup Wild Harvest Organic Brown Sugar
  • 2 lbs. Sirloin Tip Beef, cut in 1-inch cubes
  • Salt & Pepper

For the Kabobs

  • 1 Green Bell Pepper, cut in 1-inch cubes
  • 1 Yellow Bell Pepper, cut in 1-inch cubes
  • 1 Red Onion, cut in 1-inch cubes
  • 16 Grape Tomatoes
  • 16 Fresh Mushrooms
  • 8 Skewers

For the Garnish

  • Wild Harvest Organic Fresh Parsley, chopped

Directions:

  1. In medium bowl, whisk together all ingredients for the marinade. Next, add beef cubes, then toss and coat. Cover with plastic wrap and place in refrigerator for 1 hour.
  2. Begin alternating the skewers with the marinated beef and vegetables
  3. With grill on medium, cook kabobs 12-15 minutes, turning once to cook evenly.
  4. Place on platter and garnish with fresh chopped parsley.

Yields 4-8 servings