Chef Richard’s Steak Sugar Cane Kabob, Grilled Corn and Kale-Walnut Pesto
Juicy steak kabobs smothered in a fresh, homemade BBQ sauce.
3 cups low sodium vegetable juice
½ cup chopped onion
¼ cup chopped bell pepper
7 tablespoons agave nectar
5 tablespoons low sodium Worcestershire sauce
12 tablespoons apple cider vinegar
¼ teaspoon hot sauce
1 tablespoon smoked paprika
2 tablespoons garlic powder
1 teaspoon mustard powder
Steak Sugar Cane Kabob:
12 6-inch sugar cane skewers
½ tablespoon coconut sugar
1 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard
¼ teaspoon dried Italian herbs
¼ teaspoon ancho chili powder
¼ teaspoon red pepper flake
1½ lbs. Certified Angus sirloin steak, cut into strips
3 large portobello mushrooms, sliced one inch thick
1 red onion, cut into large dice
Corn with Kale and Walnut Pesto:
6 each ears of corn, pilled and cleaned of silk
1/4 cup walnuts, lightly toasted and roughly chopped
1 tablespoons freshly squeezed lemon juice
1 cup packed tight baby kale, stems removed and torn into pieces
8 each leaves of basil
1 cloves garlic, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
For the BBQ Sauce, in a small saucepan over medium heat, stir together all ingredients. Bring the sauce to a simmer and cook for 15 minutes until it has thickened. Remove the pot from the heat and puree the sauce with an immersion blender or blender. Allow the sauce to cool slightly before brushing it on the meat.
For the kabobs, combine all the spices into a bowl and mix well. Toss the spice mixture with the sliced steak and let the meat sit in the spices for five minutes.
Layer the slices of Certified Angus steak, mushrooms, and onions onto a sharpened point sugar cane skewer. Divide the meat and mushrooms among 6 skewers, one skewer per person.
On a hot grill or on a grill pan on high, grill the kabobs on each side, 3-4 minutes per side or about 10 to 15 minutes total and the meat is cooked through. Once the meat is cooked, brush on the BBQ sauce.
Place the walnuts, lemon juice, kale, basil, garlic and Parmesan cheese in the bowl of a food processor; pulse until well combined with the food processor. While running, add the olive oil, pouring in a thin, steady stream.
When the ingredients are thoroughly combined, transfer the pesto to a bowl, and season with salt and pepper.
Once the pesto is made, rub it onto the cleaned corn on the cob. Place the corn on the grill or on a grill pan for 15 minutes, rotating often, about every 2 minutes. Serve the cooked corn with the extra pesto on the side.
Serve the BBQ beef kabobs with the corn and enjoy!
Nutritional information (Per Serving: 1/6 of recipe): Calories: 519, Total Fat: 25g, Saturated Fat: 7g, Cholesterol: 79mg, Protein: 30g, Carbohydrate: 47g, Dietary Fiber: 6g, Total Sugars: 24g, Calcium: 84mg, Magnesium: 84mg, Potassium: 1321mg, Sodium: 791mg, Vitamin D: .3mcghttp://waytonaturelife.com/index.php/2016/04/05/chef-richards-steak-sugar-cane-kabob-grilled-corn-and-kale-walnut-pesto/http://waytonaturelife.com/wp-content/uploads/2016/04/richard-ribs-722.jpghttp://waytonaturelife.com/wp-content/uploads/2016/04/richard-ribs-722-150x150.jpgFood & Recipes