Recipes – Page 31 – Seven Plates

Last night’s Grilled Steak Kebabs become tonight’s Fire-Roasted Steak and Vegetable Burritos. I even find a use for the kebab rice in this recipe. With a few new ingredients like tortillas and refried beans- you are set!

Ingredients:

3 lbs of sirloin steak

1 red onion

3 zucchinis

3 yellow squash

3 bell peppers (red, yellow and orange)

1 lemon

1/4 cup of vegetable oil

salt and pepper

2 tsp of dil (or another dried herb)

Soak 12 wooden skewers in water. Meanwhile, slice steak into large chunks. (If you like your meat medium well, make the chunks thicker.)

Cut all other vegetables into chunks. Take a skewer and alternate vegetables with steak as you fill the skewer up.

Make vinaigrette by whisking together oil, the juice of one lemon, dill, salt and pepper. Baste over each skewer.

Place over hot coals and cook until the vegetables and meat show sign of charring, about 15 minutes, turning every few minutes to ensure even grilling.

Serve with rice.

Ingredients:

1 1/2 lbs of ground chuck

6 carrots, peeled and sliced

3 russet potatoes, sliced

1/2 white onion, sliced

salt and pepper

6- 12 by 12 squares of foil

Light a charcoal grill and allow it to come to high heat, (look for ash on the charcoal briquettes).

Cut foil into 12 by 12 squares.

Take a square of foil and place a 1/4 lb patty in the center. Layer potatoes, carrots and onion on top. Sprinkle with salt and pepper.

Wrap up into packets. Place on the hot grill, seam-side up. (This will allow the juices of the onion, carrot and potatoes to drip into the beef and give it great flavor.)

Cook 45 minutes, flipping once. Check to make sure the vegetables are tender before removing from the grill and serving.