*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Steak Kebabs | |
Top sirloin steak, cut into 1” squares | 1 1/2 lb |
Baby portabella mushrooms | 12 oz |
Zucchini squash | 1 |
Kebab skewers | 4 |
Marinating Mix | |
Extra-virgin olive oil | 1/4 cup |
Worcestershire sauce | 1/4 cup |
Soy sauce | 3 |
Club House La Grille Montreal Steak Spice | 1 tbsp |
Club House Mustard Seed | 1/2 tbsp |
Chimichurri | |
Parsley | 1 cup |
Mint | 1/2 cup |
Garlic cloves | 2 |
Lemon juice | 1/4 cup |
Olive Oil | 1 cup |
Red onion | 1/2 cup |
Club House La Grille Montreal Steak Spice | 1 tbsp |
Club House Mustard Seed | 1/2 tbsp |
Summer Orzo | |
Orzo | 16 oz |
Grape tomatoes | 2 cups |
Chimichurri | 1/4 cup |
This recipe was created for Club House for Chefs by: Rigo Herrera, Sous Chef of Maria Gourmet Kitchen in Houston, TX.
For the Steak Kebabs: Cut meat into 1 inch squares. Take steams off mushrooms and cut zucchini into quarter inch rounds. Marinade in marinating mix. Build kebabs by skewering in the steak, squash and mushroom in order until 4 pieces of steak have been skewered. Warm a skillet or flat cast iron pan on medium high heat. Once warmed cook for about 5 minutes then turn over and cook until desired doneness.
For the Chimichurri: Finely mince parsley, mint, onion and garlic. Mix in lemon juice, olive oil, La Grille Montreal Steak Seasoning and Club House Mustard Seed.
For the Summer Orzo: Bring a pot of water to boil that's been seasoned with a pinch of salt. Once a rolling boil has started add orzo to water and boil for 10 minutes. Cut grape tomatoes length wise and mix with cooked orzo. Add chimichurri mixture into the orzo and toss together.
For Assembly: Place 2 kebabs on a bed of summer orzo topped with chimichurri.
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