Steak and Vegetable Skewers
| Shelf Life: | 1 day |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 1 | ea. | Steak and Vegetable Skewer |
| ½ | tsp. | Salt |
| 1/8 | tsp. | Black Pepper |
| ¼ | oz. | Herbed Olive Oil |
| ¼ | tsp. | Balsamic Glaze |
| 6 | oz. | Garlic Mushroom Risotto |
Equipment
- Tongs
- Foodservice gloves
- Pastry brush
- 6 oz. spoodle
Preparation
- When ordered – place the steak skewer on a pre-heated medium high grill.
- Grill for 3-4 minutes, then turn and continue cooking for an additional 3-4 minutes - to an internal temperature of 145ºf - 150ºF.
- Remove from grill.
- Season with salt and pepper, drizzle with balsamic glaze.
- Place risotto on serving plate, top with skewered items, remove skewer.
PLATING
DINE-IN: Place Risotto on a Dudson rectangle plate (2DYW917N), top with skewered items, remove skewer.
TO-GO: Place risotto on 23 oz. Tuxedo oval container, top with skewered items, remove skewer, place top on container.
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