Dirty Martini Steak Kabobs

Name: Dirty Martini Steak Kabobs
Prep time: 20 min
Cook time: 15 min
Yield: 8
Cuisine: American,
Ingredients: 3 tbsps McCormick® Mustard Seed; 3/4 cup dry vermouth; 1/2 cup olive oil; 1/4 cup fresh lemon juice; 2 tbsps honey; 2 tbsps juice from green olives; 1 1/2 tsps grated lemon peel; 1 1/2 tsps McCormick Gourmet™ Sicilian Sea Salt; 1 tsp minced garlic; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 2 pounds boneless beef sirloin steak cut into 1-inch cubes; 16 small cippolini onions; 16 large pimiento-stuffed green olives; 1/3 cup fresh lemon juice; 1/4 cup olive oil; 2 tbsps honey; 1 tsp dry vermouth; 1/2 tsp McCormick® Mustard, Ground; 1/4 tsp McCormick Gourmet™ Sicilian Sea Salt; 8 cups mixed greens; 1 small red onion; 1/2 cup crumbled blue cheese

The retro dirty martini is reinterpreted as a dry vermouth and olive juice marinade for steak. The steak kabobs include the typical martini garnishes of onions and olives.

20m

PREP TIME

15m

COOK TIME

418

CALORIES

22

INGREDIENTS

Ingredients 8 Servings

Dirty Martini Steak Kabobs
3 tablespoons McCormick® Yellow Mustard Seed
3/4 cup dry vermouth
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons juice from green olives
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
1 teaspoon minced garlic
1/4 teaspoon McCormick® Coarse Ground Black Pepper
2 pounds boneless beef sirloin steak, cut into 1-inch cubes
16 small cippolini onions
16 large pimiento-stuffed green olives
Mixed Greens with Mustard Vinaigrette
1/3 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons honey
1 teaspoon dry vermouth
1/2 teaspoon McCormick® Ground Mustard
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
8 cups mixed greens
1 small red onion
1/2 cup crumbled blue cheese

KEY PRODUCTS

INSTRUCTIONS

1 Heat large nonstick skillet on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Reserve 1 tablespoon for the Mustard Vinaigrette.
2 Mix remaining mustard seed, vermouth, oil, lemon juice, honey, olive juice, lemon peel, sea salt, garlic and pepper in large bowl until well blended. Reserve 1/4 cup of the marinade for brushing. Place remaining marinade in large resealable plastic bag or glass dish. Add steak; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
3 Meanwhile, bring water to boil in small saucepan. Add onions; cook 5 minutes. Drain well. Cool onions slightly. Cut off top and bottom ends, then peel onions. Remove steak from marinade. Discard remaining marinade. Alternately thread steak, onions and olives onto 16 skewers.
4 Grill kabobs over medium heat 8 to 10 minutes or until steak is desired doneness, turning occasionally and brushing with reserved marinade.
5 Meanwhile, for the Mixed Greens with Mustard Vinaigrette, mix lemon juice, oil, honey, reserved 1 tablespoon crushed toasted mustard seed, vermouth, ground mustard and sea salt in medium bowl with wire whisk until well blended. Set aside. Toss mixed greens, red onion and blue cheese in large bowl. Drizzle with vinaigrette; toss well. Serve with kabobs.