Marinated BEEF STEAK KABOBS w/Baguette Rolls

TABLE OF CONTENTS: BEEF

Marinade:
½ cup extra virgin olive oil
¼ cup dry white wine
1 T. crushed oregano
½ tsp. garlic powder
1 medium onion, finely diced
1 tsp. Italian Seasoning
1 tsp. fresh, frozen or dried chives
¼ tsp. sugar
3/4 tsp. salt
½ tsp. freshly ground black pepper
1 ½ oz. Worcestershire sauce
Juice of 2 lemons with squeezed hulls added to the marinade
Rosemary sprigs for garnish (optional)

Kabobs:
1 ½ lb. boneless sirloin steak
Baguette Loaf or French Bread Loaf

 

 

 

In a large, glass bowl, combine all marinade & mix well.  Cover the bowl & refrigerate overnight.  The next day cut the steak into bite-size kabob cubes & place into the marinade.  Cover the bowl & return to refrigerator overnight again.  The next day thread the steak cubes onto a pair of skewers (per kabob); repeat with all steak.    Grill until steak is cooked to your taste.  Cut the baguette into serving-size pieces; then split lengthwise.  Place a kabob still on the skewers inside each baguette piece for the guest to slide the steak off the skewers into the baguette.  Nothing else is needed with the grilled, marinated steak & bread.   Garnish with rosemary sprigs, if desired.

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