Ranch Recipe

Grilled Steak Kabobs

Serves 4, about 30 minutes plus marinade

Ingredients

• 2 lbs Ribeye Tips Hooser Reserve
• 1 red onion, cut in squares
• 2 bell peppers, cut in squares
• 1/4 cup olive oil
• 3 tbsp Worcestershire
• 4 cloves garlic, minced
• 1 tsp coarse salt
• 1 tsp cracked black pepper
• Skewers

Method

1. Cut the meat into even 1 1/2 inch cubes so everything finishes at the same time.
2. Mix the oil, Worcestershire, garlic, salt and pepper and marinate the meat 2 to 4 hours.
3. If you are using wood skewers, soak them 30 minutes so they do not burn.
4. Thread the meat and vegetables, but keep the meat on its own skewers if you can. Meat and peppers do not cook at the same rate.
5. Grill over high direct heat, turning every 2 minutes, for 8 to 10 minutes total.
6. Pull at 130 degrees for medium rare and rest 5 minutes on the skewer.

Ranch tip: Separate skewers for meat and vegetables is the trick. Mixed skewers always leave you with either raw peppers or overcooked meat.