Grilled Steak and Veggie Kabobs

Do you want a large mug or a tiny mug?

Last weekend marked the in-laws' first visit to our house since we've been Mr. and Mrs. As as you can see, I really should have registered for mugs. That's how most of our mornings looked - large mugs and tiny mugs. And although it made the husband laugh at me, I insisted on using my sugar and creamer dishes. They make me happy.

We did more than just drink coffee, though. It's hard now to think of all that we did - or all of the local places we hit up for food and locally brewed drinks. But I was able to make dinner one of the nights our company was in town. Against my better wishes, the husband wanted to grill a steak. The weather was perfect for grilling in the middle of February. We had sunny skies and the temperature hovered around 60 all weekend. The husband actually dragged out the porch furniture and we sat outside until the sun went down Sunday night. We couldn't have asked for a better evening at home. But we haven't had the best luck with buying steaks since we moved. We've bought our fair share of tough and tasteless beef, so I was more than nervous about how this meal would turn out.

Our plan was to take the steak out of the freezer Saturday night. We figured a nicely thawed steak could marinate (and soften up a bit) while we took our company sightseeing Sunday afternoon. Unfortunately, the husband and I both forgot about this until early Sunday morning while we were drinking our tiny cups of coffee. (It's only fair to let the guests have the regular sized mugs, isn't it?) I pulled the steak out of the freezer and started to wonder what I'd do to help it taste good. Lucky for me, I found the solution as I thumbed through my recent issue of Southern Living: Grilled Steak and Vegetable Kabobs.  

I couldn't believe it, but I had all of the marinade ingredients in the house. And I remembered reading I'd read that it's easier to cut steak when it's not fully thawed. Now that was a tip I'd never tried, but I'm happy to report it really worked! I cut the steak into 1-inch cubes, threw it in the Pyrex dish and stuck it in the fridge for the rest of the day.

Marinating steak

About eight hours later, we had marinated beef that was ready for the skewers. (Thanks for those, Mama. I don't think you know how much use we've gotten out of that Christmas gift!) I cut up a green pepper and and onion and got to work. Of course, I was sure to leave one skewer sans pepper cubs for the father-in-law.

Steak kababs

Even though I wasn't sure rosemary potatoes would go with our soy-sauce-based marinade, I know how much the husband loves them. And since he was on a roll with the steak request, I gave in and cut up four medium potatoes. A little cooking spray and a drizzle of olive oil, the potatoes were ready for the baking pan. I sprinkled them with rosemary, a little mixed up salt and a dash of pepper. After about 40 minutes later (at about 425 degrees F, I think) the potatoes were beautifully browned. 

Rosemary potatoes

Although I was nervous I'd make the in-laws wish they'd taken us out to dinner, everyone thought my meal turned out OK. The meat was tender and the potatoes were flavorful. Dinner was pretty good, but I intend to do a bit more planning before their next visit. There's nothing I hate more than making a dish for the first time and serving it to company! So why do I do it?!

Grilled Steak and Vegetable Kabobs

Inspired by Southern Living

1 1/2 tablespoons honey

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

3/4 lb steak, cut into 1-inch cubes

1 green pepper, cut into 1-inch cubes

1 onion, cut into 1-inch cubes

4 skewers

Mix the honey, soy sauce and olive oil in a baking dish. Cut the steak into 1-inch cubes and add to the baking dish. Cover the steak with the marinade and sprinkle with the salt. Let the steak marinate in the refrigerator for at least an hour or an entire day.

Skewer the steak and vegetables and grill until the steak is done to your liking.

Makes 4 servings