I had my hubby grill these up yesterday and oh my goodness, we were in heaven!
The key is the marinade and the honey. If you try this recipe you won’t be disappointed!
What you will need:
(For the Marinade) I pretty much eyed everything but these are around about the measurements.
1/3 cup Olive Oil
1/4 cup Lemon Juice (fresh is always better but that’s what I had on hand)
1/4 cup Steak Sauce
1 Tbs. Garlic Powder
2 Tsp. each of Dried Basil & Dried Parsley
1 Tsp. each of Sea Salt & Pepper
Whisk it all up, and marinate two precut, thin pieces of beef (I used thin because it cooks faster) in fridge for a few days!
Now for the Goodies!
Green Bell Pepper
Pre Sliced Mushrooms
And Baked Potato made the perfect side!
So what you want to do is heat up your grill. If you use charcoal like we did you definitely want to get this going first as it could take a while to heat up. He tested the heat by holding his hand above the grate and once he was able to hold it there for only 4 seconds he knew it was hot enough.
Next, prep your veggies by making sure they are clean, cut, and ready to go.
Due to the Summer heat we used a toaster oven to bake our ‘taters so it wouldn’t heat up the place. Either oven you use you will want to preheat to 400 and they will cook for an hour to an hour and a half.
To prep your spuds, first poke holes in them to avoid any explosions! Next generously rub them down with butter and sea salt (that will make the skin nice and crisp, and the inside super fluffy).
After that, you will skewer all the goodies along with the meat in any way you desire; I like to leave a small space between the meat pieces to assure that they are cooked through. If you use wooden skewers be sure to soak them in water beforehand so they don’t catch on fire!
Now it’s grilling time!
When you’re just about done grilling (nearing 15-20 min) is when you will brush on the honey. Heating the honey made it thinner so it was easier to brush on.
After you remove your perfectly glazed skewers dress up your potato how you like and dig in!