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Ingredients: |
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1 |
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boneless beef flat iron
steak, cut 3/4 inch thick (about 1 pound) |
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1 |
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medium red onion, cut into
12 pieces |
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1/2 |
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cup fig preserves, chopped |
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2 |
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tablespoons balsamic
vinegar |
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1 |
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tablespoon olive oil |
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1 |
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teaspoon minced garlic |
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1/2 |
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teaspoon salt |
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1/2 |
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teaspoon pepper |
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Salt |
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Instructions: |
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1. |
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Soak four 10-inch bamboo
skewers in water 10 minutes; drain. Cut beef steak into
sixteen 1-1/4-inch pieces. |
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2. |
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Alternately thread beef and
onion pieces evenly onto skewers. Set aside. |
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3. |
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Combine preserves, vinegar,
oil, garlic, 1/2 teaspoon salt and pepper in small bowl;
reserve 1/4 cup for dipping. Brush kabobs with some of
remaining sauce. |
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4. |
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Place kabobs on grid over
medium, ash-covered coals. Grill, covered, about 7 to 9
minutes for medium rare to medium doneness, turning and
basting with sauce every 2 minutes. |
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5. |
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Season kabobs with salt, as
desired. Serve with reserved sauce for dipping. |
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Makes 4 servings. |
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Nutrition information per
serving: 314 calories; 26 g protein; 32 g carbohydrate;
8 g fat; 361 mg sodium; 50 mg cholesterol; 7.7 mg
niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg
iron; 5.0 mg zinc. |
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