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When cutting peppers, an easy way to get the seeds out (without all the mess) is to first cut the stem end off a quarter inch from the top. Then cut off the bottom end and stand the pepper straight up. Next, run the knife down from stem to base. Turn the knife so the blade can be inserted into the cut and then roll the pepper out onto the blade. This will allow the seeds to come right out without making a mess. Then you can go to plank, julienne, or dice.
Beef Kabobs
Yields 4 portions
Ingredients:
3 lb. Sirloin Beef
Red peppers cut into ½ inch planks
Green peppers cut into ½ inch planks
Onions cut into wedges
Mushroom caps
Skewers soaked in water
Marinade:
¼ cup balsamic vinegar
½ cup olive oil
1 Tbsp. chopped garlic
1 tsp. black pepper
First, alternate beef and vegetables on skewers. In mixing bowl, combine all ingredients for the marinade and pour onto skewers in plastic bag or in a covered dish.
Broil or grill kebobs to desired doneness. Serve with salad, Rice Pilaf or your favorite steamed vegetable.
Degrees of doneness:
Rare 125 – 130 F
Medium Rare 130 – 140 F
Medium 140 – 150 F
Medium Well 160 – 170 F
Well Done 170 – 185 F
