On Thursday, @Vianessa and I were invited to sample wine hosted by Fresh & Easy. In addition to trying out their new wines (the Pinot you see above is my favorite). Chef Cyndi Perez cooked up some deliciousness as well, including everything from artichoke hearts with cheese to these tender beef kabobs that I must venture to make.
We had so much fun. We stayed past the event time chatting with new friends and familiar faces. I also really do like where they held the event - the Smog Shoppe. The space is super cool. On the way out, we were handed only the most amazing swag bags filled with wine, evoo, snacks, spreads and recipes. I left with tons of ideas. What to cook?
I hope you are all having a fantastic weekend. Here's the kabob recipe. If you guys try it, please do tell!
Steak and Vegetable Skewers - Makes 6 Servings (2 kabobs each)
- 1 lb. boneless beef sirloin steak, cut into 1” cubes
- 1 cup fresh&easy Chop and Steak marinade
- 2 tbsp fresh&easy Steak seasoning, separated
- 12 cherry tomatoes
- 6 mushrooms, stemmed
- 1 bell pepper, cut into 1” cubes
- ¼ cup vegetable oil
- 12 wooden skewers, soaked in water
Directions: In a bowl, add steak, Easy Chop marinade and 1 tbsp of Steak seasoning. Cover with plastic wrap and refrigerated for 30 minutes to an hour. In another bowl, toss together vegetables with vegetable oil and remaining steak seasoning.
Preheat grill to medium high heat. Thread steak into wooden skewers, alternately followed by vegetables.
Grill kabobs for about 3 minutes on each side (12 minutes total cooking time).