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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 12 ounces beef top round steak, cut into 3/4 inch cubes
- 24 small shrimp, peeled and deveined
- 1 green bell pepper, cut into 1-inch squares
- 3/4 cup orange juice
- 1/2 cup A.1. Original Sauce
- 2 tablespoons white wine
- 1 garlic clove, minced
- 1 1/2 teaspoons cornstarch
Method
- Soak 12 (10-inch) wooden skewers in water for 30 minutes.
- Alternately thread beef cubes, shrimp and green pepper onto skewers.
- In small saucepan, combine orange juice, steak sauce, wine and garlic; remove and reserve 1/2 cup of this mixture for basting. Blend cornstarch into remaining steak sauce mixture in the saucepan.
- Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
- Grill brochettes over medium heat for 8-10 minutes or until done, turning and brushing often with the 1/2 cup of reserved steak sauce mixture that was not boiled.
- Serve brochettes with warm sauce for dipping.
- Note: on my gas grill 6-7 minutes was the perfect cook time.
