Sometimes, we need a little help planning for special occasions. This Valentine’s Day, we want to help you plan dinner!! This delicious recipe from the American Heart Association is sure to make your someone special smile and keep their heart happy too!
Happy Valentine’s Day from Registry Partners!
Balsamic Steak Skewers with Mixed Vegetables and Grilled Sweet Potatoes
American Heart Association
12 (12 inch) skewers
¾ lb beef sirloin (visible fat removed, cut into 1-inch pieces)
5 Tbsp balsamic vinegar (divided)
1 tsp dried rosemary
1 tsp minced garlic
½ tsp salt (divided)
½ tesp pepper (divided)
½ cup packed basil leaves
2 Tbsp canola oil
1 Tbsp canola oil
1 Tbsp water
1 tsp mustard
1 pint grape tomatoes
1 (10 oz) container white mushrooms (whole, ends trimmed, halved)
1 bell pepper (seeded, cut into 1-inch pieces)
1 medium zucchini, (sliced into 1 inch rounds)
For the Sweet Potatoes
1 lb sweet potatoes (cut in ¼ inch rounds)
1 Tbsp canola oil
1 Tbps sweet paprika
2 tsp sodium free chili power
1/8 tsp ground black pepper
If using mambo skewers, soak in water for 20 to 30 minutes.
Trim and discard the fat from the sirloin. Cut the lean sirloin into 1-inch pieces and add into a large Ziploc bag, along with 2 tablespoons balsamic vinegar, rosemary, garlic ¼ tsp salt and ¼ tsp pepper. Let marinate for 30 minutes while preparing remaining ingredients.
Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
Make a vinaigrette: in the bowl of a food processor; add remaining 3 tablespoons balsamic vinegar, ¼ tsp salt, ¼ tsp pepper, basic, oil, water, and mustard, Process until smooth, about 30 seconds to 1 minute. Transfer to small bowl and reserve.
To make the vegetable skewers, thread the vegetables. Repeat, dividing the ingredients evenly between 8 skewers.
Thread the steak pieces onto the remaining 4 skewers, dividing evenly between the skewers
To cook: prepare the grill to medium-high heat. Coat the grates with nonstick cooking spray. Add all the skewers to the grill. Cook turning occasionally until meat is desired temperate and vegetables are softened, 8 – 12 minutes. Transfer to a platter, cover with foil, and reserve.
To serve, drizzle the reserved vinaigrette over the vegetables skewers
For the sweet potatoes:
Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray
Add sweet potatoes to a boil with oil, paprika, chili powder, and pepper. Mix to combine
Spread sweet potatoes rounds onto the grill. Cover grill and cook until sweet potatoes are tender, turning once, about 10-12 minutes depending on thickness. Serve sweet potatoes with skewers.