Grilled Steak Kebabs
Sirloin cubes soaked in a herby balsamic-Worcestershire marinade, skewered with peppers, onion and mushrooms, and grilled to juicy medium.
⏱️ Prep: 30 min🍳 Cook: 10 min
Ingredients
| 2 lb | 905 g | top sirloin steak, sirloin tips or tri tip |
| 1/2 cup | 120 ml | olive oil |
| 1/3 cup | 80 ml | balsamic vinegar |
| 1/4 cup | 60 ml | Worcestershire sauce |
| 3 | garlic cloves | |
| 2 Tbsp | 30 ml | brown sugar |
| 1 Tbsp | 15 ml | dried parsley |
| 1 tsp | 5 ml | dried oregano |
| 1/2 tsp | 2.5 ml | dried thyme |
| 1 tsp | 5 ml | onion powder |
| 1 tsp | 5 ml | crushed red pepper flakes |
| 1 tsp | 5 ml | salt |
| 1 | red onion | |
| 1-2 | bell peppers | |
| 8 oz | 225 g | baby bella mushrooms |
| 2 Tbsp | 30 ml | olive oil (for veg) |
| 1 tsp | 5 ml | garlic powder |
| 1 tsp | 5 ml | onion powder (for veg) |
| 1/2 tsp | 2.5 ml | cracked black pepper |
| 1 tsp | 5 ml | salt (for veg) |
Instructions
- Cut the meat into ~1½" pieces. Combine all marinade ingredients in a zip-top bag, add the steak, seal and refrigerate 4–6 hours.
- About 30 minutes before cooking, cut the vegetables into large chunks and toss with salt, pepper, garlic powder, onion powder and olive oil.
- Thread steak onto metal skewers, alternating with vegetables (3–4 steak pieces per skewer; extra veg on their own skewers).
- Pour the leftover marinade into a grill-safe pan and simmer on the grill over direct heat; brush onto the kebabs near the end.
- Set up a two-zone medium-high grill and preheat. Grill kebabs over direct heat 8–10 minutes, turning halfway, to medium-rare/medium (do not overcook). Serve.