Everybody will love these marinaded steak kabobs. Easy enough for family dinners but eloquent enough for company.
The marinade is super easy and delicious and made with everyday ingredients.
I love kabobs. They are just fun. What is better than meat on a stick? Here you could add veggies between the steak chunks for a complete meal, but I tend to cook my meat separate from the veggie kabobs.
We cheat occasionally. I occasionally buy premade, season and tenderized sirloin steak kabobs at our local store. They are nicely done and just a great time saver. Buy, turn on the grill and cook. So easy. But it was time for my own version.
High 4 to low 5. Marked down a tad due to being sirloin steak. While a good choice, it is a little more chewy than a strip steak.
Notes about Marinaded Steak Kabobs:
First, the meat. I used sirloin steaks cut into 1-inch chunks. The marinade with some lemon juice will tenderize some in addition to flavor. Strip steaks would be excellent and a bit more tender. Yes, filet would be great, but I have better things to do with good filets.
The Marinade: I read maybe 20 marinade recipes, but in the end, I have a great marinade, The Best Steak Marinade. Great taste, handles the heat of a grill on high great plus everyday ingredients. Nothing better than that.
Adding some veggies. I did and most people do add the veggies on the same kabob as the meat. That usually works out ok. If you elect to do that, some big chunks of green or red peppers or wedges of red onions are my favorites. They need a light coat of oil.
But I consider veggies vs. meat a bit of a grilling mismatch. They just don’t cook the same. So even though it looks so nice, I suggest separation is best.
The skewers : I tend to use metal skewers but really on beef, I prefer wood. Why? I don’t really need the center to cook faster. With chicken and veggies, I prefer metal with the heat transfer but not for beef. I prefer wood. The wood skewers should be soaked in water for several hours before grilling so they don’t burn up.
Lastly, I suggest about 1/2 pound of meat as a serving size. There is enough marinade here for about 4 servings. If you are doing more, just increase the marinade.
Pictures are for 3 servings but recipe and comments are for 2 servings.
Mix marinade 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce,1 1/2 tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
Trim steak of trimmable fat and cut into 1-inch cubes.
Combine marinade with steak cube and mix well. Refrigerate for 2-6 hours.
Clean, oil and preheat grill to high. Place steak on skewers.
Grill over high direct heat. Flip every 3-4 minutes. Grill to your desired internal temperature. For me, 12 minutes to get 145.
Allow to rest for 5 minutes before serving.
August 28, 2017