*  Exported from  MasterCook  *

                     Steak Kabobs with Ranchero Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Fat                          Beef
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ===Easy Marinade===
     1/3  cup           Fresh lemon juice
   2      tablespoons   Canola oil
   3      tablespoons   Balsamic vinegar
     1/2  teaspoon      Powdered ginger
   1      pound         Flank steak
                        ===Ranchero Sauce===
                        Non-stick cooking spray
   4                    Garlic cloves -- minced
     1/2  cup           Chopped onion
   1      cup           Chopped red tomatoes
   2                    Red or green bell peppers
   1                    Jalapeno pepper
     1/2  teaspoon      Cumin
     1/4  cup           Tomato juice
                        ===Kabobs===
   4                    Ears corn
   8      large         Mushroom caps
     1/2  cup           Bay leaves

Easy Marinade:  Cut steak into 1" wide pieces about 2 1/2" long.
 Combine all marinade ingredients in small glass bowl.  
Put meat pieces and marinade into plastic bag.  Seal bag securely.  
Turn bag several times so that all parts of meat are touched with marinade. 
 Place bag in deep bowl and put in refrigerator.  
Marinate meat 4 hours or as long as overnight.

Ranchero Sauce:  While meat is marinating seed and chop bell peppers,
 carefully seed and chop jalapeno pepper and prepare the sauce.  
Heat a sprayed non-stick saucepan over medium heat.  
Saute garlic and onions for a few minutes, covered.  Stir as necessary. 
 Add tomatoes, peppers, and cumin.  Saute, uncovered, 5 minutes. 
If pan is too dry, cover vegetables with water and continue cooking until 
vegetables are soft.  Stir in tomato juice.  Set sauce aside.

Kabobs:  Soak bay leaves in water for 5 minutes; drain.
  Remove silk from corn and cut into 2" rounds.  Thread 4 skewers,
 beginning with a piece of corn and including steak and 2 mushroom caps perskewer,
 until all food has been threaded.
  Scatter drained bay leaves over ashen-hot coals.  Replace sprayed grid onto grill.
  Grill kabobs 10 to 12 minutes, turning every 3 to 4 minutes. 
 Remove one kabob and cut into meat to check doneness.  
Continue grilling kabobs until done to taste.
  Put a skewer on each plate, and drizzle ranchero sauce over kabobs. Serve hot.

 NOTE:  Unless otherwise indicated, use long skewers, 10 to 12 inches in length. 
 Double-pronged skewers are a great help.  They keep the food from slipping around. 
 If double skewers are not available, you can substitute two single skewers for a similar effect. 
 Also, at the end of summer when the stems on your garden herbs are thick and woody,
 you can use them for skewers.  Cut them off at the correct length
, remove leaves and branches, and cut one end into a point. 
 Mint, basil, thyme, oregano, and rosemary make my favorite skewers. 
 You might want to wrap the pointed ends in foil so they do not burn during grilling.

 Nutritional information per serving:  Carbohydrates - 38.7g; Protein - 33.1g; Fat - 11.1g; Sat. Fat - 3.6g; Calories - 368; % Calories from fat - 26; Sodium - 114mg; Cholesterol - 45.7mg Exchanges per serving: 1 vegetable exchange, Plus 2 bread exchanges, Plus 4 meat exchanges 

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