Balsamic Steak Skewers with Blue Cheese
Prep: 15 minutes plus marinating
Grill: 12 minutes • Serves: 4
2 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon Lea & Perrins® Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon fresh ground black pepper
1-1/4 pounds beef chuck tenderloin steak, cut into 1-1/2-inch pieces
8 (10-inch) wooden skewers
1 large red onion, cut into 1-inch chunks
1/4 cup blue cheese crumbles
2 teaspoons chopped fresh chives
1.In small bowl, whisk vinegar, sugar, oil, Worcestershire sauce, soy sauce and pepper. Makes about 1/3 cup vinegar mixture.
2.Place steak in large zip-top plastic bag; pour vinegar mixture over steak. Seal bag, pressing out excess air; gently massage steak in bag and refrigerate at least 1 or up to 4 hours.
3.Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 15 minutes. Remove steak from marinade; discard marinade. Alternately thread steak and onion onto skewers; place on hot grill rack and cook, uncovered, 12 minutes or until internal temperature of steak reaches 135° for medium-rare, rotating 1/4 turn every 2 minutes. Makes 8 skewers.
4.Transfer skewers to serving platter; sprinkle with blue cheese and chives.
Approximate nutritional values per serving (2 skewers):
386 Calories, 27g Fat (11g Saturated), 100mg Cholesterol, 289mg Sodium,
8g Carbohydrates, 1g Fiber, 5g Sugars, 3g Added Sugars, 29g Protein
Smart Swaps:
Not a fan of blue cheese? Swap in feta or goat cheese for a milder, still creamy finish.
