1. Trim excess fat from beef steak; cut beef into 1" cubes. 2. Place in glass or plastic bowl. 3. Mix wine, 1 Tbs oil the salt and garlic; pour over beef. 4. Cover and refrigerate at least 6 hours but no longer than 24 hours, stirring occasionally Remove beef; drain thoroughly. 5. Thread beef cubes on four 11" metal skewers, leaving space between cubes. 6. Brush with mustard; sprinkle with peppercorns. 7. (This is when you may question why such little pepper -- if you want more go for it!) Set oven control to broil. 8. Place kabobs on rack in broiler pan. 9. Broil with tops about 3" from heat 5 minutes; turn. 10. Broil 5 minutes longer Alternate onion, zucchini and bell pepper on each of four 11" metal skewers, leaving space between each. 11. Top each with a mushroom. 12. Place kabobs on rack in broiler pan with beef. 13. Turn beef; brush vegetables with oil. 14. Broil kabobs 5-6 minutes turning and brushing vegetables with oil, until beef is done and vegetables are crisp-tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
