Summer Cooking: Flank Steak & Vegetable Kabobs - KALB-TV News Channel 5 & CBS 2

Summer Cooking: Flank Steak & Vegetable Kabobs

Flank Steak and Vegetable Kabobs

1.5 lbs flank or skirt steak

2 cloves minced garlic

2 tablespoons honey

1/8 cup olive oil

1/4 cup balsamic vinegar

Sea salt and pepper


Vegetables- 2 yellow squash, 2 zucchini, 1 onion, 1 orange bell pepper

1. Season both sides of steak with salt and pepper

2. In a small bowl mix garlic, honey, olive oil, and vinegar. Mix well meat and marinade in a zip lock bag and let sit over night in refrigerator.

4. When ready to cook place on grill and cook 6 minutes on each side

5. For veggies marinate in same dressing, refrigerate overnight, place on skewers and grill.

**Kathryn Gassiott's blog is

Thanks guys. Right now im out here at CrossFit with William and Kathryn doing another round of our summer cooking series and they are helping us learn how to cook not as expensive but healthy. And that is the key thing right there. So, Will… What do you got for us? Its Father's Day weekend and we are ready to grill.
Alright. Today we have some Flank Steak, Vegetable-ke-bobs. On the kebabs we have some zucchini, squash, bell peppers, onion and some grilled peaches. Flank steak is red meat. The cornerstone of any nutritious diet. We made these product in a marinade that doesn't include sugar kinda like Kathryn's daughter avoids the old maid when playing cards.
Lets go through this marinade. You said it's a special blend. What do you do different?
First of all, we start off by seasoning our meat and vegetables with Sea Salt. I think it... I like the way it tastes. And some pepper. So, get both sides seasoned really well. Then you are going to get a bowl and mix the marinade. A lot of people like theirs a little sweet and since we are not using sugar I used honey to sweeten mine with. So, I had garlic, 2 TBS of honey. You are going to use about an 8th of a cup of olive oil and a fourth of a cup of balsamic vinegar. I love it and think its great on any meat, any vegetable to marinade. For the Peaches, I actually used a glutton free dressing by delightful palate and its made locally here by a lady that cooks a lot. Its glutton free and all of these were marinated overnight to get those flavors in there really well and cooked them today. So, they should be really good and the recipes for the measurements of all of these will be on the website.
Alright, while he is getting that steak off so we can try it, tell me. Is there certain vegetables that I should put on my Kebob or does it matter? Just whatever I feel like eating?
You know, you can use whatever you feel like. I like mine to be really colorful. So, we did zucchini, squash, peppers and onions to make them look pretty and taste good too. Whatever you like, you can put on them and they will be delicious.
Excellent! Pass me that fork so I can try this.
Lets do this.
Aww you can definitely taste all of the different flavors and the sweetness, you are right. You said less glutton? How does that work?

There is no glutton in here and the honey, a natural sweetener, is used to sweeten the marinade. It really gives a good flavor to the meat and the vegetables. Its really good. I hope you liked it.
I really did! So, we are going to put the recipe for that marinade on the website so you can try that with your fathers, this fathers day in just a couple of days. Guys, I want to thank you. Any father's day shout outs?
Happy father's day Sam and my dad
Happy Father's day to my dad Tom. 

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