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Marinated Steak Kabobs

Four wooden beef kabobs: two basted with Rosso and two with Authentic Italian dressing.
Erin

Marinated Steak Kabobs

This is my mother's recipe - she raised six children with alarmingly large appetites and cheap cuts of meat were a given. But this marinade makes even chuck roast tender and juicy.
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Ingredients Method Notes

Ingredients
  

  • 3–4 pounds chuck roast, cut into bite-size cubes
  • 1 clove garlic, crushed
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Rogliano’s Rosso Red Italian Dressing (recommended), or Authentic Italian Dressing, for the marinade; additional fresh dressing for basting

Method
 

  1. Mix the crushed garlic, Worcestershire sauce, and 1/2 cup of the chosen Rogliano’s dressing. Add the beef cubes to a gallon-size zip-top bag, pour in the marinade, seal, and refrigerate for up to 48 hours. Do not add balsamic vinegar.
  2. Thread the beef onto wooden skewers. Discard the marinade that touched raw beef. Grill, turning occasionally, and baste with a separate portion of fresh dressing as the beef cooks, allowing it to caramelize lightly. Broiling is another option.
  3. Cook the beef to at least 145°F (63°C), then rest for 3 minutes before serving.

Notes

Rosso is our recommendation for beef; Authentic makes a lighter, herb-forward option. The photo shows two skewers basted with each dressing. Use fresh dressing for basting, not the marinade that touched raw beef.