Steak Kabobs

Ingredients

• 1 Back Forty Beef Tri-Tip
• 1/2 small red onion
• 1 small yellow squash
• 1 small red or green bell pepper, cut into 1-inch pieces
• Wild rice

Marinade

• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 tablespoons coarse-grain Dijon-style mustard
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• 1/2 teaspoon coarse-grind black pepper

Cut Back Forty Tri-Tip steak into 1-1/4-inch pieces. Combine marinade ingredients in a small bowl. Place beef and marinade in a food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash, and bell pepper evenly onto skewers. Place kabobs on grill at 385 degrees. Grill, covered, 8 to 10 minutes (over medium heat on a preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Serve kabobs over a bed of mushroom wild rice.

Recipe adapted from www.beefitswhatsfordinner.com