Grilled Steak and Bell Pepper Kabobs

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Cooking a steak on the grill is a marvelous way to celebrate without expending too much of your own effort in the process.

In fact, deciding on the appropriate beef cut and the amount of meat to prepare may be the most challenging aspects of your menu.

You have a wide variety of cuts to choose from. Some can go right from wrapper to grill; other cuts should be marinated for better texture.

For tender, ready-to-grill beef, try rib, porterhouse, strip or rib eye steak. For steak with just as much flavor, but a little more resistance, opt for flank, skirt, eye of round or top sirloin and allow a few hours for marinating. Figure about 8 ounces of beef to serve two; more if you're buying bone-in meat.

Although it's tempting to opt for the no-labor tender cut, the tougher choices offer more recipe options. You can infuse beef with spicy, herbal or zesty marinade flavors. You can serve the meat whole or cut it into strips and thread it on skewers, which you might not want to do to an expensive prime steak. You can also pair the toothsome beef with colorful vegetables, taking the focus off the meat.

The following recipe calls for soaking eye of round steak in a blend of pungent and tart flavorings. Serve the beef with grilled bell pepper chunks for a delicious and eye-catching entree.

Grilled Steak and Bell Pepper Kabobs

Serves 2.

Preparation time: 21/2 to 8 hours

Cooking time: 18 minutes

8 ounces eye of round steak, sliced ¼-inch thick

1 large garlic clove, minced

2 teaspoons lime juice

2 tablespoons reduced-sodium soy sauce

1 tablespoon ponzu sauce (see note)

1 tablespoon toasted sesame oil

1/2 teaspoon sugar

1 small red bell pepper, cored, seeded and cut into 1-inch pieces

1 small yellow bell pepper, cored, seeded and cut into 1-inch pieces

Place steak strips in medium glass bowl. Combine garlic, lime juice, soy sauce, ponzu sauce, sesame oil and sugar in small bowl. Stir well. Pour over steak and stir to coat. Stir in pepper pieces. Cover and refrigerate for 2 to 8 hours, stirring occasionally. Drain marinade and pour into small pot. Bring to a boil. Boil for 1 minute.

Thread the steak onto 4 metal skewers. Alternate the red and yellow bell pepper pieces on 2 long metal skewers.

Grill peppers about 10 minutes or until golden and tender, turning over once. Remove to side of grill and keep warm. Add steak skewers. Grill for 3 to 6 minutes or until meat is nicely browned outside and deep pink inside; turn over once and baste once with marinade.

Remove meat and peppers from grill.

Serve 2 beef skewers and 1 pepper skewer per person.

Note: Ponzu sauce, which tastes like a combination of soy sauce and citrus, is available bottled. If you can't find it, increase the soy sauce to 2 1/2 tablespoons and the lime juice to 1 tablespoon.

Each serving has: 300 calories; 10 grams total fat; 30 grams protein; 9 grams carbohydrates; 70 milligrams cholesterol; 500 milligrams sodium and 1.5 grams dietary fiber.

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Grilled Steak and Bell Pepper Kabobs - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes