2 pounds boneless beef top sirloin steak, cut -inch thick
2 large leeks, white and light green parts only, cut diagonally into -inch pieces
2 medium tomatoes, cut into 6 wedges each
1 small eggplant, cut lengthwise in half, then crosswise into -inch thick slices
1 small yellow squash, cut lengthwise in half, then crosswise into -inch thick slices
1 small zucchini, cut lengthwise in half, then crosswise into -inch thick slices
Chopped fresh basil
Salt and pepper
For the Marinade:
cup prepared balsamic vinaigrette
1 tablespoon minced garlic
Combine marinade ingredients in a small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.
Meanwhile toss leeks, tomatoes, eggplant, yellow squash, and zucchini with remaining marinade in large bowl. Alternately thread vegetable pieces evenly onto eight 12-inch metal skewers.
Remove steak from marinade; discard marinade.
Place steak in center of grid over medium ash-covered coals; arrange kabobs around steaks. Grill steaks and kabobs, covered 9 to 11 minutes for medium rare to medium doneness and until vegetables are tender, turning steak once and vegetables occasionally.
Remove vegetables from skewers. Carve half the steak into slices and then serve with vegetables sprinkled with chopped basil and seasoned with salt and pepper. Use the remaining steak with corn tortillas and Corn Salsa (recipe below for the next day).
Yield: 4 servings with leftovers for recipe below
Source: National Cattleman s Beef Association
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