PHEW! Made it through the holiday season.
Yes, it was a time of great joy, great celebration and great reflection on the real reason we celebrate the birth of Christ, but it was also exhausting.
I might not speak for you, Dear Reader, but I know that for me and most of my friends, the holiday season was fairly draining.
I’m so blessed to have close friends, a precious family, the world’s most amazing children and I have so many things to be thankful for and look forward to in this new year.
But I’m tired. The halls were decked then undecked. Cookies made and gobbled up. Feasts prepared then cleaned up. You know the routine. So now it’s time to simplify for awhile.
This easy recipe marinates overnight and then grills quickly. Plus, Boneless Top Sirloin Steak is on sale at Brookshire’s this week.
1/2 cup soy sauce
1/4 cup water
3 Tbs thinly sliced green onions
2 Tbs lemon juice
2 Tbs honey
1 Tbs sesame seeds
1/4 tsp garlic powder
1 tsp minced garlic
1 (3 lb) lean boneless beef top round or sirloin steak, cut in about twelve 1/2 inch thick pieces (about 30)
Fresh or canned pineapple chunks
2 large green peppers (seeded and each cut in sixteen 1-1/2 inch chunks)
2 large red peppers (same as above)
16 small mushrooms
4 onions, cut in chunks
8 (12 inch) metal skewers
Mix all marinade ingredients in a large bowl. Add beef; cover and marinate in refrigerator overnight or up to 8 hours, stirring several times. Drain beef; reserve marinade for basting.
Alternately thread pineapple, beef, and vegetables on each skewer. Grill or broil 4 inches from heat source, turning and brushing with reserved marinade until vegetables are tender and beef is cooked to desired doneness, about 8 minutes for medium.
Nutritional Information: Calories: 500, Calories from Fat: 105, Total Fat: 12 g, Cholesterol: 151 mg, Sodium: 1020 mg, Total Carbohydrates: 43 g, Dietary Fiber: 6 g, Sugars: 30 g, Protein: 56 g