I threw this together on Memorial Day so I could grill them but then as luck would have it, ran out of gas for the grill just as I was putting them on! Thank goodness for great neighbors as I ran next door and threw the skewers on her grill that was already hot as she took her dinner off. The results: It was off the hook!
2 shakes of dried parsley or about a Tbsp. of chopped fresh
2 shakes dried oregano or about a Tbsp. of chopped fresh
1 Tbsp. fresh chopped rosemary
Freshly ground pepper to taste
2 cloves crushed garlic
2 tsp. dry mustard
Sea salt to taste (just a pinch or so)
1 Tbsp. fresh grated ginger
Veggies
1 red pepper chopped into chunks
1 orange pepper chopped into chunks
1 Vadalia sweet onion chopped into quarters
Several mushrooms brushed clean, stems trimmed and left whole
(substitute, add, delete any vegetables you love here)
For the Beef marinade
*1 package Weber dry black peppercorn marinade mix
1/4 cup olive oil (either will do)
1/4 cup water
2 Tbsp. white vinegar (you can substitute any other vinegar if you have to)
*Note: if you can't find a good peppercorn dry marinade in the stores you can make your own, just put the rest of the ingredients in the bag and then crack a ton of black pepper into it and any other herbs and spices you like on your steak)
Steak
1 Ribeye steak cut into chunks
Instructions
Mix: the veggie marinade ingredients together in a gallon zip-loc bag
Place all vegetables in with the marinade (let sit at room temp for 20 mins. to 1 hour)
Mix: Marinade for meat into a separate zip-loc bag and put meat chunks in with the marinade
Notes
This is so delicious and amazingly easy to make!
Feel free to experiment with different veggies and meat too.
You can increase all quantities to make more servings.
This has been a favorite for years. I alter a bit by adding some extra wine, hee hee or sometimes additional water/broth to expand it if I’m having a crowd over.
• 3 pounds boned venison or stewing beef
• ¼ cup flour
• 2 tsp. salt (optional)
• Lots of freshly ground black pepper
• 3 to 4 TBS. vegetable (or olive) oil
• 1 cup chopped onions
• 2 cloves garlic minced
• 1 TBS paprika
• 1 cup water (I put a beef bouillon cube in for extra flavor)
• 1 TBS tomato paste
• 1 ½ cups dry red wine
• 3 carrots peeled and sliced on the diagonal
• 2 potatoes peeled and chopped
• 1 small package frozen petit corn
• 1 small package frozen green beans
• 1 cup sour cream
Add salt and pepper to flour. Roll meat in the flour mixture to coat thoroughly.
Brown meat and onion in the oil in a dutch oven pot. When the meat and onion are starting to brown add the garlic. If you add the garlic too soon it will burn easily so I always add it later just a couple of mins. before adding the rest of the ingredients.
Add paprika, water, wine and tomato paste and bring to a boil. Lower the heat and simmer for a couple of hours.
Then add carrots and potatoes.
Simmer for about 15 mins. more then add the frozen veggies and simmer for about 10 to 15 more mins.
Add the sour cream just about 5 or 10 mins. before serving. (This is an optional ingredient. It’s really great with it added but if you’d rather leave it out the recipe will still be delicious)
Please share and leave your comments below. Thanks!
Weber’s Black Peppercorn marinade Follow the directions on the marinade package.
Put the steaks in a large gallon size ziplock bag in the marinade
The best part about this marinade is that you marinate it NO MORE than 15 minutes!
Put steak on a hot grill or in the broiler and cook until desired doneness.
We like to accompany this one with some roasted idaho potatoes. You can cook them 3/4 of the way done in the microwave then slice them lengthwise down the middle then down the middle again so that you have spears. Drizzle some olive oil over them then sprinkle spices all lover them.
We like: fresh ground black pepper cayenne pepper tarragon garlic powder Then roast the herbed potatoes on the grill for about 20 minutes turning at least once.
Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!
Roast Pork on the Grill
Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.
Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.
While you are waiting for the meat to simmer, you can start fixing the rest of your meal.
Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).
Homemade Pico de Gallo
You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.
Homemade Guacamole is the BEST
Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream
You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!