Bbq Apron

what goes well with lettuce wraps as a starter?

so this guy i've been talking to for the last few months has managed to convince me to throw the apron on and cook for him (boy, i must really like this guy) ..

i decided to make lettuce wraps to start with (which i'll have ready before he comes over) .. but i'm wondering what suggestions may be out there as for the main course ..

he says he wants to help out with the cooking .. so i was thinking maybe something on the bbq (he can manage the grill) .. but i'm not sure ..

help!

Steak Kabobs and Wild Rice with Mushrooms

1 pound boneless beef round tip steak, cut 1 inch thick
1/2 small red onion, cut into 3/4-inch wedges
1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
1 small red or green bell pepper, cut into 1-inch pieces

Marinade:
2 tablespoons water
2 tablespoons coarse-grain Dijon-style mustard
2 tablespoons red wine vinegar
2 large cloves garlic, minced
2 teaspoons vegetable oil
1/2 teaspoon coarse grind black pepper
2 teaspoons vegetable oil
2 cups thinly sliced mixed mushrooms such as cremini or shiitake
1 package (6 ounces) wild rice blend

Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Heat 2 teaspoons oil large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion and squash evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.

Serve kabobs over wild rice.

Makes 4 servings.

beefitswhatsfordinner.com

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