Rosemary Beef ka bobs with Brussels sprouts

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Skewered 1.8 lb of stew meat (the teenage boy was home. As it was we had enough leftovers to make Paul a lunch) from Keller’s with mushrooms, home grown tomatoes, and thawed out frozen brussels sprouts. Drizzled with olive oil, balsamic vinegar, rosemary, salt, pepper & a pinch of Montreal steak seasoning.  I cooked the extra brussels sprouts in a cast iron skillet in the oven on broil.

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They were good, but the ones on the skewers next to the beef absorbed the flavor from the heat and were GREAT. I am so happy to cook them a different way! I usually steam them and drench them in butter.

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Paul grilled the skewers outside, but I think broiling on the oven would have worked as well.

I served with Ironwood Farms salad and our homegrown tomatoes, topped with blue cheese and a sprinkling of chi-chi-Chia seeds.

Can you tell I’m trying to use up the tomatoes? They are now hanging in the garage to ripen.

Linnae wouldn’t even consider eating a Brussels sprout, only nibbled at her lettuce under duress (protesting the Chia seeds loudly), but ate quite a bit of beef. This meal can safely be repeated, I think. 🙂

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