Grilled Steak and Vegetable Kabobs
Fire up the BBQ and grill up some colorful vegetable and steak kabobs for a quick meal.
Print Recipe
Servings: 4
Equipment
- Grill
- Metal Skewers
Ingredients
Marinade
- ⅓ cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 3 cloves minced garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon pepper
- ¼ teaspoon onion powder
Kabobs
- 1 pound top sirloin, cut into 1 inch cubes
- 8 ounces sliced white mushrooms
- 1 yellow bell pepper, cut into 1 inch pieces
- 1 orange bell pepper, cut into 1 inch pieces
- 1 large red onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh parsley to garnish (optional)
Instructions
- In a medium glass mixing bowl, whisk together all of the marinde ingredients.
- Cut the steak into cubes and place it in a large plastic storage bag.
- Pour the marinade over the steak and refrigerate for at least one hour to flavor.
- While the steak mariantes, wash and chop your vegetables.
- Remove the steak from the plastic bag and discard the excess marinade.
- Add the steak and vegetables on a metal skewer, alternating between the steak and veggies.
- Brush the kabobs with a light coating of olive oil and season with salt and pepper.
- Cook the kabobs on the grill over medium-high heat for 3 to 5 minutes per side, turning as needed.
- Remove from the grill when the meat is cooked through. Serve hot and enjoy!