Steak and Sweet Potato Kebabs

Kebabs are a great way to get lots of flavors on the grill without too much hassle. This kebab recipe is a great combination of sweetness from the sweet potatoes and red peppers and savory in the spiced steak. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to give an excellent flavor to the vegetables. The steak could also be tossed in our Pastamore Fresh Jalapeno Oil if you are looking for some additional heat.

Ingredients:
1 lb - sirloin steak
1 - large red pepper
1 - large - sweet potato
1 - medium yellow onion
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
2 tsp - vegetable oil
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cumin
1/4 tsp - oregano
1/4 tsp - red pepper flakes
1/8 tsp - cayenne pepper
As needed - skewers

Directions:
1. Heat a large pot of water on the stove over high heat. Rinse sweet potato and cut into 1" cubes. Add to the boiling water and cook until fork tender. Do not overcook as they will fall apart on the grill. Drain using a colander and add to a large mixing bowl.

2. Heat grill to medium-high heat. Soak wood skewers in water.

3. Rinse red pepper and peel onion. Cut into 2"x 2" pieces. Combine all vegetables into the mixing bowl along with the Pastamore Roasted Grapeseed Oil. Season with salt and black pepper.

4. Cut steak into bite-sized pieces. Place into a mixing bowl along with vegetable oil. Mix well. Add the dry seasoning and mix until evenly coated. Place meat and veggies on kebabs, alternating as desired.

5. Place kebabs on grill and cook meat to desired temperature turning once during the cooking process. Remove from grill and allow to rest.

6. Serve and enjoy.

Spiced Garlic Steak and Grilled Pineapple

Fajitas are fantastic and have become increasingly popular. This is great when out at restaurants, but it has also led to increased prices for what use to be cheap cuts of meat. Things like skirt steak, flank, and hanger steak have continued to go up in price. The good news, when seasoned and prepared well, can pass for the more expensive cuts. This recipe used thin cut top round steak and pairs it with our Pastamore Roasted Garlic Grapeseed Oil.

Ingredients:
1 lb - thin cut top round steak
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - fresh pineapple
Juice of one lime
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cumin
1/4 tsp - oregano
1/8 tsp - cayenne pepper

Directions:
1. Heat grill over high heat.

2. Rub steak with Pastamore Roasted Garlic Grapeseed Oil and then coat with the lime juice. Evenly spread spices and salt onto meat.

3. Remove core from pineapple and cut into wedges. Place steak and pineapple onto grill. Turn once during the cooking process. Cook until the desired doneness has been reached.

4. Serve with your favorite fajita fixings and enjoy!

Grilled Brats and Apple Rigatoni

Cooking some fruit on the grill is a great way to bring out its natural flavor. In this recipe, apples are tossed with our Pastamore White Balsamic Vinegar with Pear and grilled along side brats. This recipe was made with rigatoni, but it would also be great paired with our Pastamore Cracked Pepper Fettuccine.

Ingredients:
2 - red apples
3-4 - brats
12 oz - rigatoni
2 tsp - Pastamore White Balsamic Vinegar with Pear
1 Tbsp - olive oil
.5 Tbsp - vegetable oil
1/2 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Heat grill to medium-high heat. Heat a large pot of water on the stove over high heat.

2. Wash apples, remove cores and seeds, and slice into wedges. Place into a mixing bowl along with the vegetable oil and Pastamore White Balsamic Vinegar with Pear. Season with salt and black pepper. Mix well.

3. Place apples and brats onto the grill. Add the pasta to the boiling water. Turn apples and brats once during the cooking process. Cook pasta until al dente. Drain using a colander and return to the cooking pot.

4. Add apples and garlic powder to pasta along with the olive oil. Mix well and season to taste with salt and black pepper. Slice brats or serve whole over plated pasta.