Wednesday, March 6, 2013

Grilled Steak Kebab Pitas With Ginger & Garlic Dressing

The boy and I liked this better than my husband.  It was tasty, but not stellar.  Actually I think we probably liked it the same but my son and I tend to err on the side positive when it comes to judgements.  The dressing was nice, and the meat was perfectly done.  It was super fast to cook and easy too.  For that, I can forgive its lack of perfection.  We didn't eat anything with it; we just dressed some extra lettuce with the dressing and called it a 'salad".

Grilled Steak Kebab Pitas With Ginger & Garlic Dressing
1/2 Cup extra-virgin olive oil more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 Tsp cider vinegar
1 small to medium clove garlic finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick -boneless beef strip steaks, trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 Cup shredded lettuce preferably a crisp variety like iceberg

In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger,
Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.
Thread four cubes of meat onto each skewer, inserting a red pepper
square between the cubes. (You may not need all the skewers.) Brush the
kebabs with oil and sprinkle lightly with salt and pepper.
Just before grilling, lightly oil the grill grates. Set the kebabs on
the grill and cook, with the lid closed, turning every 2 min., 4 to 6
min. total for medium rare. Warm the pitas on the grill.
To serve, slide each kebab off its skewer into a pita. Top each with
Jsome of the lettuce. Whisk the dressing to recombine and drizzle over
the meat and vegetables.

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