 | Rod Baumberger
is a Fitness Specialist at Health Strategies/Life Strategies Foundation. He received his Bachelor of Science degree in Fitness Management from Newman University. In addition to his other duties, Rodney is an education coordinator in pulmonary rehabilitation and is a senior initiative coordinator. You may reach Rodney at Health Strategies, (316) 651-8015, or at the facility at 551 N Hillside, Wichita, KS 67214. |
Diet & Nutrition
2004-06-01 12:23:00
How about steak kabobs?
: My family is gathering at our house for a summer reunion. Can you give me any ideas on how to feed a large group of varied ages without working myself to death?
ANSWER: Build your own Steak Kabobs!Dijon-Rosemary Steak: 1 tablespoon Dijon mustard 2 tablespoons fresh rosemary, stemmed 4 cloves garlic, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons balsamic vinegar 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound sirloin steak, cut into 1-inch cubes Whisk together all Dijon-Rosemary Steak ingredients (except steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. Veggies: Bell peppers Onions Cherry tomatoes Mushrooms Italian squash Baby potatoes, boiled until cooked through Corn on the cob, husked and sliced into 1/2-inch-thick rounds Cut vegetables into bite-size pieces. Balsamic Basting Vinaigrette for Veggies: 1/4 cup olive oil 2 tablespoons balsamic vinegar Salt and pepper Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. Note: If using bamboo skewers, soak them in water for 1 hour to retard charring. Place steak and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette. Grill kabobs directly over heat source for about 10-15 minutes, turning 1/4 rotation every 2-3 minutes, or until the meat is cooked throughout. Serve with a salad or fruit, a cold beverage of choice, relax and enjoy your company!
