Steak Kabobs Recipe – Rachel Cooks®

Who doesn’t like to grill in the course of the summer season? I grill a couple of occasions every week, relying on the climate. If it’s round dinnertime, odds are I’m out again, making grilled hen thighs, grilled Brussels sprouts, and different favorites. Even if you happen to don’t have a spot to grill, choose up a grill pan and make these steak kabobs inside!

You’ll love how tender and juicy the marinated steak is, and brushing with the marinade whereas grilling means the purple onion, mushrooms, and bell pepper are additional flavorful too. (The marinade is my flank steak marinade recipe.) 

With the veggies and protein taken care of, all you’ll must do is add a easy facet (perhaps cilantro lime rice?) and dinner’s carried out!

Straightforward Marinated Steak Kabobs

A low-effort summer season meal. You don’t wish to spend all afternoon within the kitchen when it’s lovely exterior. And right here within the Midwest, summer season is so fleeting! All you’ll must do is marinate the meat for a couple of hours, and even higher, in a single day, then thread the steak together with the veggies onto skewers. Then pop them on the grill.

Extremely adaptable. I take advantage of a traditional mixture of onion, pepper, and mushrooms for these steak kabobs, however be happy to swap in seasonal elements like cherry tomatoes, zucchini, and the rest you want. Even pineapple can be tasty!

Crowd-pleasing. Make these steak kabobs for a weeknight dinner or scale them up for a yard barbecue. I like that if I’m serving vegetarians, I could make some skewers with veggies solely, or these pleasant grilled halloumi kababs.

Ingredient Notes

For the Marinade:

• Soy sauce: I often use less-sodium soy sauce. You could possibly additionally swap in tamari sauce for a gluten-free possibility.
• Olive oil: Oil helps the flavors penetrate deeper into the meat. Avocado oil or one other oil you want for cooking can even work.
• Balsamic vinegar: Balsamic vinegar is a wonderful pairing with steak, including to its richness.
• Worcestershire sauce: This kitchen staple is an absolute dynamo for umami and savory taste.
• Dijon mustard: Dijon is pleasantly sharp and brings a pleasant depth to the marinade.
• Garlic: Mince the garlic cloves for stronger taste, or peel them and depart them entire to infuse the marinade with a extra delicate garlic taste. I often mince them.
• Brown sugar: Both darkish or gentle brown sugar is ok.
• Dried thyme: Thyme is great with steak, however so is rosemary if you happen to want that.
• Salt and black pepper: I take advantage of kosher salt and coarsely floor black pepper. Should you use common desk salt which is extra finely floor, I might lower the quantity.

For the Kabobs:

• Boneless sirloin steak: I often purchase a couple of pound of steak. It gained’t have an effect on the recipe if the quantity you purchase is a bit of over or a bit of underneath. Because the steak is lower into 1-inch cubes, it’s simpler if it’s boneless.
• Greens: For these kebobs, I just like the hearty flavors of purple onion, yellow bell pepper (though any coloration will work), and mushrooms. Different greens might be substituted.
• Picket skewers: Soak the skewers in water half-hour earlier than utilizing. This retains them from igniting on the grill.

The right way to Make Steak Kabobs

Make the marinade. Whisk the marinade elements collectively in a bowl or liquid measuring cup. You’ll use half of the marinade for the meat, and reserve the opposite half to brush onto the kabobs whilst you’re grilling them.

Be aware about garlic: If you’d like a really gentle garlic taste in your marinade, depart the garlic cloves entire. So as to add extra taste, slice or mince the garlic. The smaller the items, the extra garlicky taste your marinade may have.

Marinate the steak. Add the steak cubes to a shallow dish or a ziplock bag. Pour half the marinade over the steak and ensure the meat is evenly coated. Refrigerate for no less than 3 hours or as much as in a single day to permit the steak to take in all that tremendous taste. Chill the remaining marinade to make use of later whenever you’re grilling.

Put together. Take the reserved marinade out of the fridge if the oil has solidified on the high. It will give it time to liquefy so you’ll be able to whisk it again in. Preheat your grill to medium-high and oil the grates. Take away the steak from the marinade, discarding the used marinade, then thread the steak and veggies alternately onto the soaked skewers.

Grill. Set the skewers on the grill and cook dinner for 8 to 10 minutes, turning as soon as. Brush the reserved marinade onto the steak and greens as they cook dinner. Take away the kabobs from the grill when the steak is finished cooking (125°F for medium-rare, 135°F for medium).

Recipe Variations

• Maintain the steak and veggies separated. Though it’s not as fairly, if you happen to like your veggies cooked longer than your steak (or vice versa), you’ll be able to thread all of the veggies onto half the skewers and all of the steak onto the remaining. That approach, every little thing might be cooked to your liking!
• Strive one other protein. This recipe works for pork or hen, too. Boneless is greatest as a result of it’s simpler to chop into cubes. You need to use totally different veggies, too.
• Use a unique marinade. Strive my balsamic hen marinade, teriyaki sauce, or use a store-bought marinade.

What to Serve With Steak Kabobs

Grains/Potatoes. Immediate Pot brown rice or Immediate Pot farro are hearty pairings with beef skewers. Should you’re extra of a potato fan, make air fryer potatoes or air fryer hash browns which get tremendous crispy.

Salads. Wedge salad is a traditional pairing with steak, or go together with a cookout favourite like this ranch pasta salad. Bruschetta orzo pasta salad has summery flavors that may match the steak kabobs. A easy home salad is all the time a good suggestion, too.

Grilled sides. So long as you’ve received the grill fired up, make grilled ratatouille pasta salad, grilled Brussels sprouts, or grilled zucchini. Grilled child potatoes are so scrumptious, too.

Use leftover steak kabobs as additions to a meal bowl! Use rice (or this yellow rice) as a base, jazz it up with contemporary cilantro or parsley, and high it with a tasty sauce or chimichurri.

Fridge: I wish to take away the meat and veggies from the skewers and refrigerate them in separate hermetic containers. They’ll final for 3 or 4 days within the fridge. 

Reheating: Heat the steak and greens individually within the microwave or air fryer. It’s also possible to add them to a nonstick skillet and heat them up over medium warmth. Overheating the steak tends to make it robust, which is why I like to recommend heating the steak and veggies individually.