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