Steak and Mango Kabobs
I’ve had these kabobs planned for a while but our grill blew up last month. No, not actually blew up, but came close! After turning on the grill to burn off some remnants of the previous meal, the grease caught on fire. Flames shooting out the back and side while the propane tank still underneath. After several moments of shock, we thought, what is it that puts out grease fires?! Flour, right? WRONG! Just so you are aware, flour burns. Baking soda is the correct answer and eventually smothered the fire but not in enough time to save the grill.
With the unexpected demise of our grill, it took a couple weeks to determine the replacement. We went with quality over size and bought a two burner weber. Fingers crossed this South Carolina salt air doesn’t kill it before a long life.
I can finally share these delicious steak and mango kabobs! While many photos of kabobs show meat and veggies on the kabob, this method is a great way to get overdone meat and/or overcooked veggies, especially when using steak. I recommend separate skewers to ensure all bites are delightful. The steak is marinated in a spicy soy (soy sauce alternatives can be used) so the mango provides a sweet, melt in your mouth contrast. The rice is not overpowering but the subtle flavors brings the meal together.
Steak and Mango Kabobs
over coconut lime rice
1 lb sirloin steak
1 TBS Sriracha
1/2 cup soy sauce
1/4 cup water
3/4 cup jasmine rice
3/4 cup coconut milk
1/2 cup water
1/4 cup loosely filled cilantro
1/2 lime, juiced
2 medium zucchini
1/2 red onion
1 bell peppers
1/2 TBS Olive oil
Salt and Pepper
Kabob skewers (metal or wood) Soak wood skewers in advance
Cube steak into 1 by 1 inch steak
Mix sriracha, soy sauce, 1/4 cup water, 1/2 tsp salt and 1/2 tsp pepper and soak steak in mixture for 1-2 hours
Add jasmine rice, coconut milk and 1/2 cup water to pot over high heat. Bring to boil, turn down to a slow simmer and cook for 15 minutes.
Mix cilantro and lime juice into the rice and set aside until serving
Chop onion and bell pepper into similarly sized pieces, as close to a 1by1 as food allows
Slice zucchini in 1/4 in pieces
Toss all vegetables in 1/2 tbs olive oil, 1/2 tsp salt and 1/2 tsp pepper
Slide veggies and mango onto a skewer (if using wooden, soak in advance). Leave a slight space between veggies (double up the onion pieces) 3-5 sticks required depending on size.
On a separate kabob sticks, slide on the steak, keeping steak as close together as possible. (2 sticks)
Leave the steak kabobs inside in room temperature
Heat grill to medium heat and add veggies. Cook for 5 minutes, rotate quarter turn. continue this rotation until a slight char is on all edges and zucchini is cooked but not soft.
Set veggies aside and Add the steak kabobs. Cook steak for 2-3 minutes and rotate a quarter turn. Continue for each of the 4 sides. Add veggies back to the grill and cook all for 1-2 minute to rewarm veggies
Serve veggies and steak over coconut rice