Ingredients
Marinade
- Cup of Worcestershire Sauce
- 3/4 Cup of Soy Sauce
- 1/2 Cup of Chili Sauce
- 3/4 Cup of Red Wine Vinegar
- 1/4 Cup of Lime Juice
- tsp Onion Powder
- tsp Garlic Powder
- 1/2 tsp Salt
- Orange Peppers
- Red Onions
- Green Peppers
- Mushrooms
- Steak Cubed (use can use round steak, flank steak, etc and cube.
- Skewers (soaked in water)
Brown Rice
- 2 Cups of Beef Broth
- Little Splash of Olive Oil
- tsp of salt
- Cup of Brown Rice
- 1/3 Cup of Slivered Almonds
- TSP of Parsley Flakes or Fresh Parsley
Almond Torte
- 3/4 Cup of softened Butter
- 1 1/3 Cups of Sugar
- 2 Eggs
- 2 tsps Almond flavoring
- 1 1/3 Cup of Plain Flour
- Pinch of Salt
- 1/3 Cup of cold water
- 1/3 Cup of slivered almonds
Directions
Marinade: Combine Worcestershire Sauce, Soy Sauce, Chili Sauce, Red Wine Vinegar, Lime Juice, Onion Powder, Garlic Powder and Salt and whist well. Chop up peppers, onions and mushrooms and put into bowl and pour marinade over the veggies, toss and let them sit for at least 2 hours. Cut steak into cubes and pour second batch of marinade over the steaks and let sit. Soak skewers in water for 2 hours. Place veggies and steak on skewers alternating between steak and the various vegetables. Tour oven on broil. If you have a low broil turn it on that. If you only have a high broil, lower the rack to the lowest setting. Place skewers on broil pan and broil in oven for 5 minutes and flip and cook from another 3-5 minutes. (You can also grill skewers on outdoor grill)
Brown Rice: In stock pot put 2 cups of beef broth, oil, and salt and bring to a boil, add rice, almonds and parsley and cook for 20-30 minutes.
Almond Torte: Blend butter, sugar and eggs with mixer. Add flavoring, flour and salt and mix. Add water and mix again. Add almonds and stir with spoon. Put into greased oven safe pie plate. Place in preheated oven of 350 degrees for 40 minutes.
