Sizzling Summer Delight: The Best, Juicy Grilled Steak Kabobs
As summer hits full swing, the allure of grilling beckons every home chef to the outdoors. Today, I’m excited to share a recipe that promises to be the star of your next barbecue: The Best, Juicy Grilled Steak Kabobs. These kabobs are not only a feast for the eyes but also a marvel of flavors, perfect for any gathering or a cozy family dinner.
Ingredients:
- Steak & Veggies:
- 2 1/2 pounds top sirloin steak, or ribeye steak, cubed
- 2 large red bell peppers, quartered and chunked
- 1 large red onion, quartered and sliced
- 8 to 10 bamboo skewers
- Steak Marinade:
- 1/3 cup avocado oil
- 2 1/2 tbsp sherry wine vinegar, or balsamic vinegar
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp coarse sea salt flakes
- 1 tsp ground black pepper
- 1 tsp each: garlic powder, onion powder
- 1 1/2 tbsp fresh thyme
- 1 1/2 tbsp fresh, chopped rosemary
- 8 to 10 garlic cloves, pressed
- For Serving:
- Avocado Chimichurri Sauce (recipe not included)
- Easy Oven-Roasted Potatoes (recipe not included)
Directions:
- Preparing the Meat & Veggies:
- Pat the steaks dry with paper towels and cut into 1 ½-inch cubes. Place in a large casserole tray.
- Prepare the bell peppers and onion, placing them separately from the beef.
- Making the Marinade:
- In a large measuring cup, combine avocado oil, vinegar, Worcestershire sauce, salt, pepper, garlic powder, onion powder, thyme, rosemary, and pressed garlic. Whisk well.
- Marinating the Beef:
- Pour the marinade over the beef, ensuring each piece is well-coated. Cover and marinate for at least 1 hour, or ideally overnight in the refrigerator.
- Soak bamboo skewers in water during this time.
- Grilling the Kabobs:
- Preheat your grill to high heat.
- Thread the marinated beef, bell peppers, and onion onto skewers, alternating pieces.
- Grill with the lid open, turning every 3 to 4 minutes, until the beef is beautifully charred and reaches medium doneness (about 135°F), approximately 15 to 16 minutes.
- Serving:
- Let the kabobs rest for 10 minutes after grilling.
- Serve hot with Avocado Chimichurri Sauce and Oven-Roasted Potatoes.
Nutritional Info:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 450 kcal per serving
- Servings: 4
These grilled steak kabobs are guaranteed to be a hit, bringing together the robust flavors of marinated steak and the fresh, crisp textures of bell peppers and onions. Whether it’s for a special occasion or a casual weekend meal, this recipe will bring the zest to your outdoor dining experience. Enjoy the grilling season with these irresistible kabobs that promise both flavor and fun!
The Best, Juicy Grilled Steak Kabobs
- Total Time: 35 minutes
- Yield: 4 1x
Description
Grilled Steak Kabobs are a summer grilling classic, combining the savory flavors of marinated steak with the sweetness of red bell peppers and the mild sharpness of red onions. This dish is perfect for any outdoor gathering, offering a delightful mix of textures and tastes that are sure to please any crowd.
The marinade, infused with fresh herbs like thyme and rosemary, along with garlic and a touch of Worcestershire sauce, elevates the steak’s natural flavors. Paired with a vibrant avocado chimichurri sauce and crispy oven-roasted potatoes, these kabobs create a balanced and satisfying meal that’s both nutritious and delicious.
Ingredients
2 1/2 pounds top sirloin steak, or ribeye steak
2 large red bell peppers
1 large red onion
8 to 10 bamboo skewers
For Steak Marinade:
1/3 cup avocado oil
2 1/2 tbsp sherry wine vinegar, or balsamic vinegar
2 1/2 tbsp Worcestershire sauce
1 tbsp coarse sea salt flakes
1 tsp ground black pepper
1 tsp EACH: garlic powder, onion powder
1 1/2 tbsp fresh thyme
1 1/2 tbsp fresh, chopped rosemary
8 to 10 garlic cloves, pressed
Instructions
Preparing the Meat & Veggies:
Pat your steaks dry with paper towels, then cube the steak into large chunks, about 1 ½-inches in size. Place the cubed steak pieces into a large casserole tray.
Section the bell peppers into quarters, then cut into large chunks. Quarter the large onion and slice into large chunks. Keep the peppers and onions in a separate tray from the beef.
Making the Marinade:
In a large measuring cup, measure out the avocado oil and add the sherry wine vinegar and Worcestershire sauce. Add the salt, ground black pepper, garlic powder, onion powder, fresh thyme, fresh chopped rosemary, and pressed garlic. Whisk to combine.
Marinating Instructions:
Pour the marinade over the cubed steak pieces and massage the marinade into the meat. Cover the tray with plastic wrap and marinate the beef for at least 1 hour, or overnight.
Soak your bamboo skewers in water while the beef marinates.
Making & Grilling the Kabobs:
Preheat your outdoor grill to high heat for 10 to 15 minutes.
Skewer the marinated beef, alternating with chunks of bell pepper and red onion. Brush any remaining marinade onto the kabobs.
Grill the kabobs with the lid open, turning every 3 to 4 minutes, until well grilled all over. Cook to a medium doneness (about 135F), approximately 15 to 16 minutes.
Serving Suggestions:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450 kcal