You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
| Prep Time: | 20 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 lemon , zested and juiced | |
| 2 tablespoons extra-virgin olive oil | |
| 1 tablespoon dried oregano | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon freshly ground pepper | |
| 16 cherry tomatoes | |
| 10 ounces white mushrooms , stemmed | |
| 1 medium zucchini , halved lengthwise and sliced into 1-inch pieces | |
| 1 small red onion , cut into wedges | |
| 1 pound filet mignon steak , 1 1/2 to 2 inches thick, cut into 4 pieces | |
Recipe Directions
- Preheat grill to high.
- Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
- Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
Equipment: Eight 10-inch skewers (see Tip)
Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
Health Advantages: low calorie, low carb, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 291 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 10 g | Dietary Fiber: | 3 g | Cholesterol: | 70 mg | |||
| Fat: | 17 g | Sodium: | 363 mg | Saturated Fat: | 4 g | |||
| Protein: | 27 g | Potassium: | 529 mg | Monounsaturated Fat: | 9 g | |||
| Nutrition Bonus: | Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv). | |||||||
| Exchanges: | 2 vegetable, 4 lean meat | |||||||
