1. Soak Skewers

   Soak skewers in water for 10 to 30 minutes before cooking.

   • 4 , 6-inch Bamboo Skewers
2. Prepare Veggies

   Slice veggies for skewering.

   • 6 , quartered Cremini Mushrooms
   • 1/2 , 1 inch squares Red Onion
   • 1 , 1 inch squares Orange Bell Pepper
   • 1 , 1 inch squares Yellow Bell Pepper
3. Prepare Beef

   Cut the beef into large chunks for skewering.

   • 1/2 lb Beef Flank Steak
4. Assemble Kabobs

   Alternate the meat and vegetable pieces on skewers. Tip: Leave room on the ends for handling!
5. Béarnaise: Chop Ingredients

   • 2 Tbsp , minced Fresh Shallots
   • 1 Tbsp , chopped Fresh Tarragon
6. Béarnaise: Build Flavor

   Saute the shallots with the butter, add the vinegar and reduce. Transfer shallot mixture to a double boiler, add the water and lemon juice. Whisk the yolks into the shallot mixture and cook gently over a double boiler until it thickens.

   • 1/2 Tbsp Unsalted Butter
   • 1 Tbsp Champagne Vinegar
   • 1/2 Tbsp Water
   • 1/4 , juiced Lemon
   • 2 , yolks only Eggs
7. Béarnaise: Build Flavor Cont.

   Gently pour the melted butter along with with salt, into the yolk mixture stiring constantly to emulsify it. Fold in the chopped tarragon at the end. Check seasoning.

   • 3/4 cup , melted Unsalted Butter
   • 1 tsp Iodized Salt
8. Cook Kabobs

   Season skewers with a little oil, salt & pepper. Sear in a greased skillet, turning over as browning occurs and to ensure even cooking.

   • 1 Tbsp Canola Oil
   • 1 pinch Iodized Salt
   • 1 pinch Black Pepper
9. Serve

   Spoon sauce over kabobs. Way to stick with it! Enjoy your meal.

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	Amount per serving	Daily value percentage
Calories	1000 kcal
Total Fat	85 g	109%
Total Saturated Fat	49 g	243%
Unsaturated Fat	36 g
Cholesterol	445 mg	148%
Sodium	1360 mg	60%
Total Carbohydrate	17 g	6%
Fiber Total Dietary	4 g	13%
Sugars Total	6 g
Good Source: Protein	35 g	70%
Excellent Source: Vitamin C	227 mg	250%
Calcium Ca	125 mg	10%
Iron Fe	4 mg	25%

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	Amount per serving	Daily value percentage
Vitamin D	1.1 µg	6%
Potassium K	1170 mg	25%
Vitamin E	5 mg	35%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.8 mg	60%
Niacin	11 mg	70%
Pantothenic Acid	3 mg	60%
Vitamin B-6	1.2 mg	70%
Folate (B9)	118 µg	30%
Good Source: Vitamin B12	1.9 µg	80%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team