Serves: 4
Total Calories: 86
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Trim the steak of any excess fat and cut into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour, turning occasionally.
Remove the meat from the bag and discard the marinade. Thread the meat onto skewers. Allow to stand at room temperature for 20 to 30 minutes before grilling.
TO MAKE THE SALAD: Lightly brush or spray the tomatoes with the olive oil. rill over Direct High heat until the skins are lightly charred and starting to slip off, 5 to 8 minutes, turning once halfway through grilling time. Transfer to a cutting board and carefully remove and discard the skins. Coarsely chop the tomatoes and place in a medium bowl. Add the remaining salad ingredients and stir to combine.
TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients. Pour the dressing over the salad and gently mix until blended. Generously brush or spray the beef kabobs with the olive oil and grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time.
Spoon some of the salad onto each plate. Slide the meat onto the salad and serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Hoisin Beef Kabobs With Tomato Salad recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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