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 small bowl. Place beef and marinade in 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 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