By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on Worcestershire Sauce
There’s an excellent chance that your refrigerator contains a bottle of Worcestershire (pronounced wooster-sheer) sauce. This common (and commonly mispronounced) fermented condiment adds flavor to all kinds of dishes, from shrimp and chicken to burgers and chili.
Worcestershire sauce contains some surprising items in its list of ingredients, including anchovies, molasses, chili pepper extract and cloves. Those ingredients, however, not only lead to a unique deliciousness, but they also contain Vitamin B6 and Vitamin E, which help to keep your body healthy (especially your immune system and your skin).
This dark brown liquid is great added to a Bloody Mary, Caesar salad dressing or even Bolognese sauce.
Now, it’s time for your Trick:
If you’re new to this rich-tasting condiment, add it to your sauces towards the end of cooking time. And remember that a little Worcestershire goes a long way, so if you’re new to the flavor of it, start with a teaspoon at a time and taste as you go.
Check for gluten-free/sugar-free worcestershire sauces when you’re at the market.
And your Recipe:
Steak and Veggie Kabobs
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1/4 cup chopped onion
2 cloves garlic, minced or pressed
1 1/2 pounds beef sirloin steak, cut into 1-inch cubes (trimmed of fat)
1 medium green bell pepper, seeded, deribbed and cut into 1-inch squares
1 medium red bell pepper, seeded, deribbed and cut into 1-inch squares
1 medium yellow bell pepper, seeded, deribbed and cut into 1-inch squares
1 large red onion, peeled and cut into eighths
8 cherry tomatoes
Bamboo OR metal skewers
In a large bowl, whisk together first 8 ingredients (vinegar through garlic); add steak and turn to coat; cover and refrigerate overnight. Preheat indoor or outdoor grill to MEDIUM-HIGH. Alternately thread cubes of meat and vegetables on skewers; grill, turning often, until meat is cooked to desired level of doneness.