I don’t know what I was thinking. I asked my older daughter what she wanted for dinner.
Mmm-kay. Well, we’ve done grilled, pan-fried, standing rib, prime rib. How many more ways are there to do steak? Ooh, kabobs. But it’s January. And the weather totally sucks. I guess I’ll have to do them under the broiler.
What, you didn’t know that anything you can do on a grill you can do under the broiler? Well now you know.
Do you know your butcher? You should. When you know your butcher, you can do things like go in and ask, “What have you got that would be good for kabobs?”
“How many people.”
“Four adults, and three kids who eat like adults.”
“Okay, give me a few minutes.”
Then five minutes later, he’ll come back out from the back room with everything already cut for you. All that’s left for you to do is season it with salt and pepper.
Then chop the onion and pepper into large pieces.
Thread the steak onto wooden skewers, alternating with onion, pepper and mushroom.
Line your broiler pan with aluminum foil to make cleanup easier, and arrange the loaded skewers on top without crowding. One disadvantage of using the broiler instead of the grill is you’re probably going to need to work in batches.
Position the rack so the surface of the pan is about 4-6 inches below the broiler. Set the broiler on high and cook for about two minutes, turn everything over, and go another two minutes.
If you like tomatoes, don’t try to load them on the same skewers with the meat and the other veggies. They’re done way faster. So do a few skewers with nothing but tomatoes. You’ll probably only need a minute total, just until the skin pops.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.