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BlueStar® has announced new, more powerful 21,000 BTU burners in its sealed burner gas range line. These burners are among the most powerful in the industry on a sealed burner range. Now, for a limited time, the Sealed Burner Series can be customized with color. Customers can choose among over 750 colors. Call or visit one of the UAKC showrooms today to discover how you can take advantage of this free offer.
Summer Recipe: Steak and Mushroom Kabobs
Recipe thanks to Kalyn's Kitchen® KalynsKitchen.com and BlueStar®
Meat-eaters love a juicy steak on the grill, and who doesn't love grilled mushrooms, and this is a recipe that combines both these grill-time favorites into easy kabobs that are delicious and quick. You start with pieces of tender steak, marinate them for one hour in a flavorful mixture, add the mushrooms to marinate for another hour, and then grill and enjoy!
Steak and Mushroom Kabobs
(Makes about 4 servings)
16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin (use steak with less than 10% fat for South Beach Diet)
8 oz white mushrooms, washed and dried
1/4 cup olive oil
1/4 cup white wine vinegar
1 T Worcestershire Sauce (omit for Paleo)
1 tsp. garlic powder
1/2 tsp. Vege-Sal or salt
fresh ground black pepper to taste (I like a lot of pepper in this.)
Trim the meat well and cut steak into pieces about 1 1/2 inches square. Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt (preferably Vege-Sal), and lots of fresh ground black pepper to make the marinade.
Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour. After 1 hour, wash mushrooms, dry with paper towel, and cut larger mushrooms in half if needed to make them all the same size. Add mushrooms to marinating steak and marinate one hour more.
When you're ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high. Thread steak and mushrooms on skewers (preferably Double Kabob Skewers.)
Grill steak to desired temperature; I cooked mine about 3 minutes per side for medium rare. Add 1 more minute per side for medium or 2 more minutes per side for medium-well.
Let meat rest a minute or two before you take it off the skewers. Serve hot and enjoy!
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