Marinate Overnight and Grill
Grilled Orange Beef Shish Kabobs
Greek Pasta Salad
Ingredients
- ¼ cup olive oil
- ¼ cup low-sodium soy sauce
- 2 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 2 Tbsp honey
- 1 Tbsp minced fresh ginger
- 1½ lb boneless top sirloin steak, cut into 1½-inch pieces
- 2 small red onions, cut into wedges
- 2 oranges, cut into wedges
- 1 organic green bell pepper, cut into 1½-inch pieces
- 1 (8-oz) pkg mushrooms, halved
- 1 tsp salt
- ½ tsp pepper
Instructions
- Combine oil, soy sauce, Worcestershire, garlic, honey, and ginger in a large zip-top plastic freezer bag.
- Add steak; seal bag and refrigerate overnight.
- Preheat grill to medium-high heat.
- Thread steak, onions, oranges, bell pepper and mushrooms onto 12 (10- to 12-inch) metal skewers; sprinkle evenly with salt and pepper.
- Grill, covered with grill lid, 8 to 10 minutes, turning occasionally, or to desired doneness.
Side Dish Ingredients
- 8 oz whole wheat penne pasta (or other pasta)
- 2 tomatoes, chopped
- 1 organic cucumber, peeled and chopped
- 1 small red onion, thinly sliced
- ½ cup halved pitted kalamata olives
- 1 (3.5-oz) container feta cheese
- 2 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 2 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions; drain, and run under cold water to cool.
- Transfer pasta to a serving bowl.
- Add remaining ingredients to pasta; toss to coat.
- Chill until ready to serve.
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