I’m a Cargill Ambassador. Today’s post is sponsored, however all opinions are mine alone.
Remember that BBQ we hosted over Memorial Day weekend? These steak kabobs were a huge hit with our family, and guests. Plus you can never go wrong with a good steak, right?
I picked up a few top sirloin steaks from Sams Club for the occasion. I love that Sam’s Club always has a huge variety of products for our family’s needs. It’s a one stop shop! Along with the juicy steaks, I picked up peppers, beverages, and other side items for our grilling fun.
With Father’s Day on the horizon, I wanted to share our steak and pepper kabob grilling idea, plus a few additional recipes courtesy of Cargill Beef. Make dad’s day by cooking him up a delicious meal! We added Urban Accents Dry Glaze to our steak for yummy flavor.
Caesar Steak Sandwiches
1 pound boneless bottom round steak, cut 3/4 inch thick or flank steak
1/2 cup prepared non-creamy Caesar dressing
2 cups coarsely chopped romaine lettuce
1/4 cup shredded Parmesan cheese
4 hoagie rolls (6 inches long each), split, toasted
1. Cut steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. 2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef. 3. Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches. * Recipe courtesy of beef check off
Citrus-marinated Beef and Fruit Kabobs
1 pound beef top sirloin steak boneless from Sam’s Club, cut 1-inch thick
1 medium orange
¼ cup chopped fresh cilantro
1 tablespoon smoked paprika
4 cups cubed mango, watermelon, peaches and/or plums
1. Grate peel, and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika and ground red pepper, if desired, in small bowl. Cut beef steak into 1-¼-inch pieces. Place beef and 2-½ tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours. 2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers, leaving a small space between pieces. Thread fruit onto remaining four separate skewers. 3. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. 4. Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.