Grilled Steak Pepper Kabobs (Printer-Friendly)
Marinated steak, crisp bell peppers, and onions skewered and grilled for a quick, flavor-packed summer dish.
# What You’ll Need to Cook:
→ Marinade
01 -
60 ml balsamic vinegar
02 -
60 ml low-sodium soy sauce
03 -
2 cloves fresh garlic, minced
04 -
30 ml Dale’s Steak Seasoning or liquid smoke
05 -
30 ml Worcestershire sauce
06 -
60 ml extra virgin olive oil
→ Kabobs
07 -
700 g sirloin steak, cut into 2.5 cm cubes
08 -
1 red bell pepper, cut into 2.5 cm pieces
09 -
1 yellow bell pepper, cut into 2.5 cm pieces
10 -
1 green bell pepper, cut into 2.5 cm pieces
11 -
1 medium red onion, cut into 2.5 cm pieces
12 -
8 metal or wooden skewers (if wood, soaked in water 30 minutes prior)
# Steps to Prepare:
01 -
In a bowl, whisk together balsamic vinegar, soy sauce, garlic, Dale’s Steak Seasoning, Worcestershire sauce, and olive oil until well combined.
02 -
Place steak cubes in a large bowl or sealable bag. Pour marinade over the steak, mixing until all pieces are coated. Refrigerate for at least 1 hour and up to 24 hours.
03 -
Thread steak, bell peppers, and onion pieces alternately onto skewers, leaving a small gap between each piece for even cooking.
04 -
Preheat grill to 175°C. If using wooden skewers, ensure they have been soaked to prevent burning.
05 -
Place assembled skewers on the grill. Cook for 4 minutes on the first side, then rotate and grill each remaining side for 3 minutes, until all edges are charred and meat is cooked to desired doneness.
06 -
Remove kabobs from the grill and let rest, loosely covered with foil, for 5 minutes before serving to ensure maximum juiciness.
# Extra Cooking Tips:
01 -
Marinate the steak for at least one hour to maximize flavor and tenderness.
02 -
Ensure steak cubes are cut to uniform size for even grilling.
03 -
Let grilled steak rest before serving to retain juices.
04 -
Other vegetables such as mushrooms, corn, cauliflower or broccoli can be included on skewers.