Time 26m Yield 4 servings Number Of Ingredients 11 Steps:
For the steak rolls: Preheat an outdoor grill to medium heat. Butterfly the flank steak. Cover the steak with plastic and pound it out to about 1/4-inch thickness making sure to keep the rectangular shape as best a possible. Slice the pounded steak into 4 equal rectangles. Lay out the steak piece so that the grain of the meat is going sideways. Evenly sprinkle some grill seasoning, using 1 tablespoon, over each rectangle. Divide the roasted red pepper slices among the meat, then sprinkle each piece with 1/4 cup cheese. Starting from the bottom edge and rolling away from you, roll the beef into a tight log. Repeat with the remaining pieces. Put 2 rolls, back to back, with the seams facing each other and do the same with the remaining 2 rolls. Skewer the rolls with 6 skewers spaced evenly apart so that each skewer goes through both rolls. Repeat with the remaining rolls and skewers. Slice the rolls between the skewers so that each skewer has 2 round rolls, like a stick with 2 lollipops. Season each roll with the remaining grill seasoning. Brush the grill grates with the canola oil. Put the rolls, flat side down, and grill for 3 minutes per side. Transfer the rolls to a large plate and serve with Spicy Yogurt Sauce. Spicy Yogurt Sauce: Combine all the ingredients together in a bowl and mix until blended.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
Freeze steak for 1-1/2 hours. Cut diagonally into 1/4-in. slices. In a small bowl, combine the remaining ingredients. Pour 1/4 cup into another small bowl for basting; cover and refrigerate. Pour remaining marinade into shallow dish; add beef. Turn to coat; cover and refrigerate for at least 4 hours., Drain and discard marinade. Thread beef ribbon-style on 12 metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill beef, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness(for medium, a thermometer should read 140°; medium-well 145°), basting frequently with reserved marinade.
Time 25m Yield 6 kabobs. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Time P1DT20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Whisk honey, soy sauce, pineapple juice, lemon juice, ginger, garlic and mustard until smooth. Cut steak across the grain into 1/2 inch strips. Trim fat and cut into 1/2 inch cubes (or leave in strips if you prefer to thread longer strips on skewers). Marinate in honey mixture for 24 hours. Cook as desired on skewers over a grill or however you prefer.
Time 5m Yield 8 Number Of Ingredients 5 Steps:
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Time 25m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.
Time 8h20m Yield 20 Number Of Ingredients 10 Steps:
In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. Preheat the oven’s broiler. Thread meat onto skewers and place on a broiling rack. Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
Yield Makes 2 1/2 cups batter Number Of Ingredients 7 Steps:
In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove. In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.
