Summer is nearly up, but there's still plenty of time to soak up every last drop on the patio. We'll be grilling well into September, and these delicious maple miso steak kebabs will undoubtedly be on the menu at least once or twice. Give them a try alongside a fresh, light side dish like our quinoa tabbouleh salad.
Ingredients:
|
1 tablespoon light miso paste 1 tablespoon maple syrup 1 lemon, juiced 2 garlic cloves, minced 1 tablespoon fish sauce 1 tablespoon light sesame oil 4 tablespoons sunflower oil |
2 tablespoons soy sauce 1 pound steak (such as top sirloin), cut into cubes 1 small red onion, small chunks 1 green pepper, small chunks 5 shiitake mushrooms, halved 10 cherry tomatoes 1 teaspoon extra virgin olive oil salt and pepper, to taste |
Method:
If you're using wood skewers, soak them for an hour or two before grilling. Make the marinade. In a bowl, combine light miso paste, maple syrup, lemon juice, garlic, fish sauce, light sesame oil, sunflower oil and soy sauce. Whisk until emulsified, and set aside.
Cut steak into cubes, and let rest in the marinade for at least one hour before grilling. Cover and keep chilled in the refrigerator.
Heat up your grill. Assemble kebabs with alternating pieces of vegetables and marinated steak. Brush veggies with a little oil, and season with salt and pepper. Grill until desired doneness, and serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
