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Grilled Steak Kabobs Recipe

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4 from 14 reviews

These flavorful Grilled Steak Kabobs feature marinated top sirloin and a vibrant mix of mushrooms, bell peppers, and red onion skewered and grilled to perfection. The marinade combines balsamic vinegar, soy sauce, Worcestershire sauce, garlic, and herbs to impart a rich, savory taste. Perfect for a quick and satisfying meal, these kabobs are a delicious way to enjoy a colorful array of veggies alongside tender, juicy steak.

Ingredients

Marinade

  • ⅓ cup balsamic vinegar
  • ¼ cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary (finely chopped) or 2 teaspoons dried rosemary
  • 3 cloves garlic (minced)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon black pepper
  • ¼ teaspoon onion powder

Kabobs

  • 1 pound top sirloin (cut into 1-inch pieces)
  • 8 ounces mushrooms (cleaned and halved)
  • 2 bell peppers (different colors, cleaned and cut into 1-inch pieces)
  • 1 large red onion (cleaned and cut into 1-inch pieces)
  • 1 to 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley (optional garnish)

Instructions

  1. Prepare the Marinade: In a small bowl or glass measuring cup, whisk together balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, rosemary, minced garlic, Dijon mustard, black pepper, and onion powder until well combined.
  2. Marinate the Steak: Cut the top sirloin into 1-inch pieces and place them in a large zip-top bag. Pour the marinade over the steak pieces, seal the bag, and refrigerate for at least 1 hour or up to 8 hours to allow flavors to develop.
  3. Preheat the Grill: When ready to cook, remove the steak from the marinade and discard the excess liquid. Heat your grill to medium-high temperature.
  4. Prepare the Kabobs: Thread the marinated steak pieces onto skewers, alternating with mushrooms, bell peppers, and red onion pieces that have been lightly seasoned with salt, pepper, and a drizzle of olive oil.
  5. Grill the Kabobs: Place the assembled skewers on the hot grill. Cook for 3 to 5 minutes per side, turning regularly to ensure even grilling and that the steak reaches your desired doneness.
  6. Serve: Remove kabobs from the grill and optionally garnish with chopped fresh parsley. Serve immediately for the best flavor and texture.

Notes

  • Soaking wooden skewers in water for 30 minutes before grilling will prevent them from burning on the grill.
  • Marinate the steak up to 8 hours for deeper flavor penetration; avoid longer marinade times to prevent texture issues.
  • Adjust grilling time based on steak piece thickness and personal preference for doneness.
  • Use different colored bell peppers to add visual appeal and a variety of flavors.
  • For a low-sodium version, use low-sodium soy sauce and reduce added salt.

Find it online: https://recipefeastful.com/grilled-steak-kabobs-recipe/