Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

8oz raw sliced flank steak

3tbsp balsamic vinegar

1tbsp Better Body Foods agave nectar

1tbsp olive oil

1tsp minced garlic

Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)

Salt/Pepper

 

In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.

Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!

Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!

Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!

Ingredients (2 servings):

(2) 5oz salmon fillets

2tbsp soy sauce

2tbsp Better Body Foods Coconut Palm Sugar

2tbsp Water

2tsp olive oil

1/2 clove of garlic – minced

Grilling Vegetables of choice (I used zucchini, yellow squash, red onion, red & green bell pepper, mushrooms)

1/8tsp cornstarch (optional)

2 wooden or metal skewers

Fresh Ground Pepper

Better Body Foods can be purchased here (Great Utah based company and I’m all about supporting the US economy): http://www.betterbodyfoods.com/

 

In a small bowl mix together the soy, sugar, water, oil and garlic until the sugar has dissolved. Season salmon/vegetables with some fresh ground pepper. Place the salmon in the bottom of a large zip lock bag and then the vegetables. Remove about 3tbsp of the marinade in a separate bowl (for basting) and then pour the rest of the marinade into the bag. Refrigerate for at least 2 hours. Preheat a grill to medium heat. Add cornstarch to the reserved marinade and microwave for about 30 seconds to slightly thicken it. Thread the vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water so they don’t burn) and place on grill. I put the vegetables on about 5 minutes prior to the salmon as I used large pieces. Next lightly oil the grates and grill the salmon 6-8 minutes per side until cooked to desired temperature. Basting both vegetables & salmon until cooked.