Extra-lean free-range beef
Mushrooms
Green bell peppers
Onions
Tomatoes
Squash
Vinegar and Oil Salad Dressing (page 38)
Cut the beef, mushrooms, bell peppers, onions, tomatoes, and squash into 1-inch cubes and place in a large bowl. Pour 1 recipe of Vinegar and Olive Oil Salad Dressing over the mixture. Marinate, covered, in the refrigerator for 2 to 3 hours. Skewer beef and vegetables and place on a grill rack. Grill over hot coals until done to taste. Cook for about 15 minutes or until beef juices run clear. Turn frequently to avoid overcooking vegetables. Serve on a bed of brown rice.
Free-range cattle have lower fat content in their meat since they exercise by walking and feeding on the open range. Free-range beef does not have the overabundance of pesticides, antibiotics, or hormones that are usually fed to feed-lot animals.