Recipe
Author
Hy-Vee Seasons Magazine
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Description
If arranging grilled steak on a bed of rice in Minnesota, you'll want to make wild rice - a staple of the state. Chef James Marthaler created this Asian-influenced meal with an eye towards locals.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. filet mignon | ||
| 2 medium red bell peppers | ||
| 1 large summer squash | ||
| 2 medium white onions | ||
| 16 bamboo or wooden skewers | ||
| ⅔ c. hoisin sauce | ||
| ⅔ c. Hy-Vee soy sauce | ||
| 6 tbsp. Hy-Vee Select olive oil | ||
| 4 tbsp. minced fresh ginger | ||
| 2 tbsp. chopped fresh thyme | ||
| 4 cloves garlic, minced | ||
| 2 tsp. Hy-Vee black pepper | ||
| 2 tsp. lemon juice | ||
| 1 tsp. Hy-Vee salt | ||
| 3 c. hot cooked wild rice |
Directions
- Cut the beef into 1-1/2-inch cubes. Cut bell peppers, summer squash and onion into 1-1/2-inch pieces. Thread the meat and vegetables onto skewers; keep a little space between the pieces so they grill more evenly.
- For glaze, whisk together hoisin sauce, soy sauce, olive oil, ginger, thyme, garlic, black pepper, lemon juice and salt. Reserve half the mixture to serve with the skewers. Paint the skewers with some of the remaining mixture.
- Preheat grill for direct cooking to medium heat. Grill skewers 6 to 8 minutes for medium-rare beef (145 degrees) or 10 to 12 for medium (160 degrees), turning once and brushing skewers frequently with glaze.
- Remove skewers from grill. Let rest 5 minutes before serving. Serve with reserved glaze over wild rice.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 100mg
- Sodium: 3510mg
- Total Carbohydrates: 46g
- Protein: 40g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 110%
0%
Iron 20%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Summer 2014.