This late 1970's recipe for Fiesta Beef Skewers made with cubed steak, onion soup mix, ketchup, vinegar, oil and mustard has stood the test of time.
Did you ever have these Fiesta Beef Skewers growing up? I was a 70's kid, but I don't recall ever eating the recipe. Though in all fairness it was my pre-teenage years and if my family did make them, I really don't remember.
However, while digging through my mother in law's recipe book a few years ago, I came across this recipe from her dear friend and neighbor that has since passed away.
I'd been wanting to try making these skewers for years and finally got around to it. Thankfully I did too because these Fiesta Beef Skewers were AMAZING!
During the first 5 weeks of quarantine I sent my husband to the store with a list to get the items we needed so that we were safe from Covid-19.
I had showed symptoms back in mid-March, but local doctors weren't testing at the time so I just self medicated and stayed put for several weeks. I basically hid out to make sure I felt better and didn't pass it along to anyone else just in case I did have it.
Sending someone to go food shopping for me is a BIG DEAL for me! Honestly, it's something that I actually enjoy doing. If something isn't on my list, I can usually think on my feet, change the menu I had in my mind and shop for items that are currently on the shelves.
This is not the case when you send someone to the grocery store for you. He tries, he really does, but it's just not the same. Anyway, I was planning on making rib eye steaks on the grill one night and he came home with chuck steak instead.
What type of beef is great for marinating?
There are several cuts of beef that are great for marinating; especially if they're going to go on the grill. The marinade helps to break down the toughness and the meat becomes more tender.
Some cuts that are great for marinades are flank steak, skirt steak, hanger steak, london broil or chuck steaks. Since he had purchased the chuck steak, now was a good time to break out that Fiesta Beef Skewers recipe!
How do you make Fiesta Marinade?
For this recipe you'll need cubed beef, onion soup mix, granulated sugar, ketchup, white vinegar, Canola oil, Dijon mustard, Kosher salt and some tabasco sauce.
Add all ingredients to a small saucepan and bring to a boil on top of the stove. Reduce the heat to low and simmer for 15 minutes until it starts to thicken.
Remove from the heat and allow to cool for about 15 minutes. Next, cut your beef into 1-inch cubes and place in a resealable plastic bag or in a bowl.
Add the cooled marinade to the beef, cover, refrigerate and allow the meat to marinate for at least 4-24 hours. I think it definitely tastes better overnight.
How do you assemble the Fiesta Beef Skewers?
To assemble the skewers you'll need the marinated beef, vegetables cut into 2-inch pieces of your choice and skewers. If you're using wooden skewers, soak them in water for about 30 minutes before assembling and grilling so they won't burn.
I opted to use zucchini, mushrooms, tomatoes and onions, but you can add whichever vegetables you prefer.
Remove the beef from the refrigerator and start threading the pieces of meat onto the skewer; alternating with the vegetables.
Preheat the grill to 400 degrees F; then place the skewers on the racks. Grill until your beef is at the desired doneness (ex. Medium-145 degrees); then remove from the grill.
I have to say I was a bit skeptical on how these would taste since I don't usually use onion soup mix, but I have to say that these Fiesta Beef Skewers were incredibly tender and flavorful.
My family really enjoyed this recipe and I'll definitely be putting this one on our Summer grilling rotation. You can serve them on the skewers or remove them and place the meat and vegetables on a serving platter.
Next time I may even try to use it on a london broil instead too. Thank you for a great recipe Gayle, you're truly missed. ~Enjoy!
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Fiesta Beef Skewers
Ingredients
- 16 ounces london broil steak
- 1- 1(ounce) package dry onion soup mix
- ¼ cup white vinegar
- 2 tablespoons granulated sugar
- ½ cup water
- ½ cup ketchup
- ¼ cup canola oil (or other light oil)
- 1 tablespoon dijon mustard
- ½ teaspoon hot sauce
- variety of fresh vegetables cut into 2-inch pieces for skewers (onions, tomatoes, mushrooms, squash, peppers, etc)
Instructions
- Add all ingredients to a small saucepan and bring to a boil on top of the stove. Reduce the heat to low and simmer for 15 minutes until it starts to thicken. Remove from the heat and allow to cool for about 15 minutes.
- Next, cut your beef into 1-inch cubes and place in a resealable plastic bag or in a bowl. Add the cooled marinade to the beef, cover, refrigerate and allow the meat to marinate for at least 4-24 hours.
- To assemble the skewers you'll need the marinated beef, vegetables cut into 2-inch pieces of your choice and skewers. (If you're using wooden skewers, soak them in water for about 30 minutes before assembling and grilling so they won't burn.)
- Remove the beef from the refrigerator and start threading the pieces of meat onto the skewer; alternating with the vegetables.
- Preheat the grill to 400 degrees F; then place the skewers on the racks. Grill until your beef is at the desired doneness (ex. Medium-145 degrees); then remove from the grill and serve.
Nutrition
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Barbara Crimond says
The original recipe also calls for 1/4 cup vinegar. It's an important ingredient both for the flavor as well as helping to tenderize the meat! I still use my old Better Homes and Gardens cookbook from the 70's and this is one of my favorite recipes in it.
Carrie's Experimental Kitchen says
You are absolutely correct! I had it listed in the directions in the post, but omitted it in error in the recipe card. I do apologize. It's such a great recipe and I really appreciate you letting me know.