Together with trendsetting chefs and food personalities, McCormick’s flavor experts have crafted the 2011 Flavor Forecast, which inspired this recipe among others. 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.
Recipe courtesy of McCormick.
Ingredients
- 3 tablespoons McCormick® Gourmet Collection Mustard Seed, Yellow
- 3/4 cup dry vermouth
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 1/2 teaspoons grated lemon peel
- 2 tablespoons juice from green olives
- 1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
- 1 teaspoon minced garlic
- 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 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 (recipe follows)
Preparation
- 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 (recipe follows).
- 2
- 3 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.
- 4
- 5 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.
- 6
- 7 Grill kabobs over medium heat 8 to 10 minutes or until steak is desired doneness, turning occasionally and brushing with reserved marinade. Serve kabobs with Mixed Greens with Mustard Vinaigrette.
- 8
- 9 Mixed Greens with Mustard Vinaigrette: Mix 1/3 cup lemon juice, 1/4 cup olive oil, 2 tablespoons honey, reserved 1 tablespoon crushed toasted McCormick® Gourmet Collection Yellow Mustard Seed, 1 teaspoon dry vermouth, 1/2 teaspoon McCormick® Gourmet Collection Ground Mustard and 1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt in medium bowl with wire whisk until well blended. Set aside. Toss 8 cups mixed greens, 1 small red onion, thinly sliced, and 1/2 cup crumbled blue cheese in large bowl. Serve with vinaigrette.
