Grilled Dijon Steak Kabobs with Mushroom Wild Rice
Tender sirloin tip steak marinated in tangy Dijon mustard and red wine vinegar, then grilled to perfection alongside colorful vegetables. These flavorful kabobs are served over a savory mushroom wild rice blend featuring oyster, cremini, and shiitake mushrooms. The coarse-grain mustard marinade adds a bold kick while keeping the beef juicy and tender. Perfect for summer grilling or weekend entertaining when you want something more sophisticated than basic barbecue. The combination of hearty beef, fresh vegetables, and earthy mushroom rice creates a complete and satisfying meal.
Ingredients
- 1 pound beef sirloin tip steak, cut 1 inch thickribeye or strip steak1:1
similar cooking time
- ½ small red onion, cut into 3/4-inch wedges
- 1 small yellow squash, cut lengthwise in half then crosswise into 1 inch slices
- 1 small red or green bell pepper, cut into 1-inch pieces
- 8 9-inch bamboo skewers
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons coarse-grain Dijon-style mustardregular Dijon mustard1:1
smoother texture
- 2 cloves garlic, minced
- 2 teaspoons vegetable oil
- ½ teaspoon coarse grind black pepper
- 2 teaspoons oil, for mushrooms
- 2 cups assorted wild mushrooms, thinly sliced (oyster, cremini and shiitake)button mushrooms1:1
milder flavor
- 1 package (6 ounces) long grain and wild rice blend
Instructions
- 1
Cut beef sirloin tip steak into pieces
- 2
Combine water, red wine vinegar, Dijon mustard, minced garlic, vegetable oil, and black pepper in small bowl
- 3
Place beef and marinade in food-safe plastic bag and turn to coat
- 4
Close bag securely and marinate in refrigerator, turning occasionally
- 5
Soak bamboo skewers in water and drain
- 6
Remove beef from marinade and discard marinade
- 7
Alternately thread beef, onion, squash and bell pepper evenly onto skewers
- 8
Place kabobs on grid over medium, ash-covered coals
- 9
Grill covered, turning occasionally
- 10
Heat oil in large nonstick skillet over medium heat until hot
- 11
Add sliced mushrooms and cook and stir until tender
- 12
Remove mushrooms and keep warm
- 13
Cook rice blend according to package directions, omitting salt and butter
- 14
Stir mushrooms into cooked rice
- 15
Serve kabobs over mushroom wild rice
Tips
Marinate the beef for at least 6 hours or overnight for maximum flavor penetration and tenderness.
Soak bamboo skewers in water for 10 minutes before threading to prevent burning on the grill.
Cut vegetables into similar-sized pieces as the beef to ensure even cooking on the kabobs.
Good to Know
Store leftover kabobs in refrigerator for up to 3 days. Rice can be stored separately for up to 5 days.
Marinate beef up to overnight. Prep vegetables day before and store covered in refrigerator.
Serve immediately while hot. Kabobs pair well with grilled bread or a simple green salad.
Common Mistakes
Don't skip marinating time or the meat will lack flavor and tenderness.
Avoid overcrowding skewers to ensure even cooking of all ingredients.
Substitutions
similar cooking time
smoother texture
FAQ
Can I use metal skewers instead of bamboo?
Yes, metal skewers work well and don't need soaking. They conduct heat which can help cook food faster.
What if I don't have a grill?
Use a grill pan on the stovetop or broil in the oven 4-6 inches from heat source.
How long will the marinated beef keep?
Marinated beef should be cooked within 24 hours for best quality and food safety.