Surf And Turf Brochettes
|Beef top round steak||12 Ounce, cut into 3/4 inch cubes (1 Piece)|
|Shrimp||24 Small, peeled, deveined|
|Green bell pepper||1 , cut into 1-inch squares|
|Orange juice||3⁄4 Cup (12 tbs)|
|Steak sauce||1⁄2 Cup (8 tbs)|
|White wine||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cornstarch||1 1⁄2 Teaspoon|
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
Alternately thread beef cubes, shrimp and green pepper onto skewers.
In small saucepan, combine orange juice, steak sauce, wine and garlic; reserve 1/2 cup mixture for basting.
Blend cornstarch into remaining steak sauce mixture in saucepan.
Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
Grill brochettes over medium heat for 8 to 10 minutes or until done, turning and brushing often with reserved steak sauce mixture.
Serve brochettes with warm sauce for dipping.