BY M A RY DE L P H
BY J E S S I E S H O O K
October in Alabama means the celebration of beef and the return of football! Beef up your tailgate this fall with these delicious recipes from www.beefitswhatsfordinner.
Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter 1 p ound beef top sirloin steak boneless, cut 1 inch thick 1 Tablespoon steak seasoning blend 1 Tablespoon olive oil 8 ounces red-skinned potatoes 4 ounces cherry tomatoes 4 ounces baby portobello mushrooms
Basting Sauce 4 Tablespoons salted butter 1 teaspoon fresh rosemary, chopped 2 teaspoons fresh parsley, chopped 1.5 teaspoons fresh garlic, minced Garnish 1 teaspoon fresh parsley, chopped 1 teaspoon fresh rosemary, chopped Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly. Cut beef top sirloin steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alter-
October/November 2022
71
