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Steak Kabobs

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Tender sirloin steak and colorful vegetables are marinated in a garlicky balsamic mixture, threaded onto skewers, and grilled until juicy and lightly charred.

Ingredients

  • ½ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons minced garlic
  • black pepper (to taste)
  • 1½ pounds sirloin steak (or similar, cubed in one inch pieces)
  • 1 red onion (cut into 1-inch pieces)
  • 1 yellow bell pepper (cut into 1-inch pieces)
  • 1 green pepper (cut into 1-inch pieces)
  • 1 red pepper (cut into 1-inch pieces)
  • 12 ounces fresh mushrooms (halved or whole)

Instructions

  1. In a rectangular dish or medium mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic, and freshly cracked black pepper.
  2. Add the steak to the marinade, or transfer everything to a large zip-top bag. Cover and refrigerate for at least 1 hour and up to 4–6 hours.
  3. Carefully thread the marinated steak, onion, bell peppers, and mushrooms onto skewers, alternating the ingredients. Leave a little space between each piece so they cook evenly.
  4. Preheat the grill to medium-high heat and lightly oil the grate. Discard any remaining marinade after using it to brush the uncooked assembled kabobs, if desired.
  5. Place the steak kabobs on the grill and cook for about 2 minutes per side, approximately 8 minutes total, or until the steak reaches 140–145°F for medium doneness.

Notes

  • For bamboo skewers, soak them in water before assembling the kabobs to help prevent burning.
  • Marinate the steak for at least 1 hour for the best flavor; it can be refrigerated in the marinade for up to 4–6 hours.
  • Leave a small amount of space between the steak and vegetables on each skewer for more even cooking.
  • Any marinade that has contacted raw steak should be discarded after the uncooked kabobs are brushed.
  • Adjust grilling time according to your preferred steak doneness.

Nutrition

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