Bourbon Mustard Steak Kebabs Recipes

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

Steps:

• Preheat a grill to medium high. Make the salsa verde: Pulse 1 3/4 cups cilantro, the scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, pour in the olive oil and puree until combined, scraping down the sides of the processor as needed. Season with more salt and pepper.
• Poke the steak all over with a fork to tenderize it, then cut into 1-inch cubes; toss with 2 tablespoons of the salsa verde and season with salt and pepper. Thread onto eight metal skewers, finishing each skewer with a lime wedge; set aside.
• Tear off a 16-inch piece of foil. Place 1 tortilla on the left side of the foil; top with the cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.
• Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about 2 minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices.