Surf And Turf Brochettes Recipe
Ingredients
| 1 (12-ounce) beef top round steak, cut into 3/4-inch cubes | ||
| Shrimp | 24 Small, deveined | |
| 1 green bell pepper, cut into 1-inch squares | ||
| Orange juice | 3/4 Cup (16 tbs) | |
| Steak sauce | 1/2 Cup (16 tbs) | |
| White wine | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Cornstarch | 1 1/2 Teaspoon | |
Directions
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
Alternately thread beef cubes, shrimp and green pepper onto skewers.
In small saucepan, combine orange juice, steak sauce, wine and garlic; reserve 1/2 cup mixture for basting.
Blend cornstarch into remaining steak sauce mixture in saucepan.
Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
Grill brochettes over medium heat for 8 to 10 minutes or until done, turning and brushing often with reserved steak sauce mixture.
Serve brochettes with warm sauce for dipping.
Alternately thread beef cubes, shrimp and green pepper onto skewers.
In small saucepan, combine orange juice, steak sauce, wine and garlic; reserve 1/2 cup mixture for basting.
Blend cornstarch into remaining steak sauce mixture in saucepan.
Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
Grill brochettes over medium heat for 8 to 10 minutes or until done, turning and brushing often with reserved steak sauce mixture.
Serve brochettes with warm sauce for dipping.
Chef
