INGREDIENTS:1 lb.green bell peppers
1 lb.red bell peppers
4 lbs.beef shoulder top blade (flat iron) steaks
2 ½ tsps.salt
1 ½ tsp.pepper
1 ½ cupsextra virgin olive oil
1 ½ oz.garlic, minced
1 lb.firm bread, cut into 96 1-in. cubes
1 lb., 12 oz.tomatoes, seeded and diced
½ cupextra virgin olive oil
2 oz.fresh basil leaves, chiffonade
1 tsp.salt
1 tsp.pepper
3 lbs.part-skim mozzarella cheese, cut into 1 x 3 x ¼-in. stripsDIRECTIONS:1. Cut 96 1-in. pieces of each color bell pepper.
2. Cut beef steaks into 1 x 1 x 3/4-in. pieces to achieve 144 pieces. Season beef with 2 ½ tsps. salt and 1 ½ tsps. pepper in a large bowl. Add 1 ½ cups oil and minced garlic; mix well. Cover and marinate in refrigerator at least 1 hour.
3. Soak 48 10-in. bamboo skewers in water at least 10 minutes. Alternately thread 3 beef pieces, 2 bread cubes and 2 each red and green bell pepper pieces onto each skewer. Refrigerate, covered.
4. Combine tomatoes, ½ cup oil, chiffonade basil leaves, 1 tsp. salt and 1 tsp. pepper in a bowl; mix lightly.
5. Per order: Preheat large nonstick skillet over medium heat until hot. Season 2 spiedini with salt and pepper; brush with oil. Cook spiedini 5 to 7 minutes or until beef is medium rare to medium doneness, turning frequently. Plate and lay 2 strips of mozzarella over spiedini; broil until cheese melts. Garnish with ¼ cup of tomato-basil mixture. SERVINGS:24 servings (2 skewers each) From:Cattlemen’s Beef Board and National Cattlemen’s Beef Association. PHOTO CREDIT:Photo Credit:
