1⅓cupsItalian vinaigrette,store bought or use the recipe below
12ozwild rice (I used 2 boxes of Uncle Ben's long grain and wild rice)
For the vinaigrette:
¼cupred wine vinegar
1teaspoon sea salt
For the vinaigrette:
In a jar with a tight-fitting lid, combine the Italian vinaigrette ingredients. Screw the lid on and shake vigorously until the vinaigrette ingredients are combined.
For the kabobs:
Cut the sirloin steak into 1-inch cubes. Place in a bowl or a container with a lid, and pour half of the Italian vinaigrette over the top. Stir to coat the steak. Cover and place in the refrigerator for up to 24 hours.
Two hours before you’d like to serve the meal, slice the mushrooms in half. Cut the peppers into 1-inch cubes. Cut the ends off of the asparagus, and cut the asparagus into 2–3 inch segments.
Place in a bowl or a container with a lid, and pour the remaining Italian vinaigrette over the top. Stir to coat the vegetables. Cover and place in the refrigerator.
30–40 minutes before you’d like to serve the meal, heat a grill to medium high heat (or before that if you’re using charcoal).
Cook the wild rice according to package instructions.
Remove the steak and vegetables from the refrigerator. Thread the steak and vegetables onto skewers. I threaded them onto separate skewers since the cooking time is slightly different.
Sprinkle 1½ teaspoons of kosher salt over the kabobs. Using grilling tongs to keep your hands away from the heat, brush the grill with a paper towel soaked in a little canola oil to make the surface non-stick.
Place the vegetable skewers on the grill and grill for 4–5 minutes per side (flipping once), or until tender and charred in places.
Place the steak skewers on the grill and grill for 3–4 minutes per side (flipping once) for medium, or until your desired doneness is reached.
When the rice is done cooking, fluff it with a fork and transfer to a serving platter. Place the grilled steak and vegetable skewers on top. Serve immediately.
If you prefer, use a store-bought Italian vinaigrette instead of making the one in this recipe. A non-fat dressing is not recommended.