Steak-and-Vegetable Kebabs

Prep: 20 min.; Chill: 2 hrs., 20 min.; Grill: 12 min.

Yield: Makes 4 servings

Ingredients

• 1/2  cup  dry sherry
• 1/2  cup  olive oil
• 2  tablespoons  grated orange rind
• 1/2  cup  fresh orange juice
• 1/4  cup  soy sauce
• 4  garlic cloves, minced
• 2  tablespoons  minced fresh ginger
• 1/2  teaspoon  dried crushed red pepper (optional)
• 1 1/2  pounds  rib-eye steak, cut into 1-inch cubes
• 1  small red onion, cut into 1 1/2-inch pieces
• 1  medium-size yellow bell pepper, cut into 1/2- to 3/4-inch pieces
• 2  small zucchini, cut into 8 slices
• Mixed salad greens

Preparation

Whisk together first 7 ingredients, and, if desired, crushed red pepper. Remove and reserve 3/4 cup marinade. Pour remaining marinade into a shallow dish or large zip-top plastic freezer bag; add steak. Cover or seal, and chill 2 hours. Add onion and next 2 ingredients; toss to coat, cover or seal, and chill 20 minutes.

Remove steak and vegetables from marinade, discarding marinade. Thread steak and vegetables, separately, onto 6 to 8 (12-inch) metal skewers.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until done. Serve over mixed salad greens with reserved 3/4 cup marinade.