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What a great marinade. This recipe was amazing. It was quick and easy to make with great results. The meat was very flavorful and tender. Perfect served with mashed potatoes, corn muffins and fried mushrooms and sweet red pepper. Thank you for sharing this lovely recipe. Made for Culinary Quest 2014 - Suitcase Gourmets
Great dinner! I marinated the steak cubes this afternoon, with the intentions that hubby would fire them up on the grill when he returned tonight from hunting. Needless to say with an outdoor temp of 16*F, grilling was not gonna happen. So I heated up the oven to broil. I placed the skewers on a pan about 6" below the flame. The onion skewers weren't quite done the same time as the beef (although I like my onions really charred), so I let them go a bit longer while the beef kabobs rested. The beef took about 6 minutes per side. The meat was very moist and tender. It has to be the marinade that produced such a lovely kabob. The butter/boullion mixture did a great job for basting. I did have to grind up 1 beef boullion cube since I didn't have the granulated. It worked just fine. A definite keeper. Thank you for posting. (Made for "Name That Ingredient" tag)
Like Diner and others, I opted for a whole steak rather than kabobs...<br/>unfortunately, I has to cook mine indoors, as the weather turned on me ....but I'm looking forward to cooking these on the grill....as I think it will take them from great to really great!!<br/>Made for PRMR.
Great tasting steak and onions :D. I ended up having to use the broiler as the gas bottle on the grill went dry before I could get the steaks on. They didn't look quite as nice as they would have on the grill but they didn't suffer in the taste department. Especially enjoyed the Vidalia's! I also used diner's system and skipped the skewering in favor of doing the whole steak.
I followed diner's advice and left my steak whole. I used a New York Strip. I added some mushrooms to my onions, and the combination was great. Next time I'll throw my veggies on before my steak....they weren't quite done when the steak had reached my desired doneness. Loved this combination of exquisite flavors! Love to cook on the grill! Thanks for sharing your recipe. Made for 123 Hits Tag.
We really enjoyed this! My sis in law from Georgia had sent me some Vidalia's, so this recipe had my name on it. I used a red wine vinegar and Montreal Seasoning instead of her house blend, which I do love, I just was out. I have never heard of a marinade that includes cheese, but it was truly delish. I also like the idea of grilling veggies separate from meat when doing kabobs. It just makes sense! LOL And, if you invest in the metal skewers, you will never have to soak a stick again! Served this along with Grilled Boneless Sirloin and Vidalia Onion Skewers #428645 , along with some artichokes for a great grilled feast. Thanks for posting, diner!