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The BEST Steak Kabobs

Juicy marinated steak and grilled vegetables threaded on skewers for an easy, flavorful meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary finely chopped (or 2 teaspoons dried)
  • 3 cloves garlic minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 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 to taste
  • pepper to taste
  • chopped fresh parsley optional garnish

Instructions

  • In a small bowl or glass measuring cup, whisk together the balsamic vinegar, soy sauce, Worcestershire sauce, 2 tablespoons olive oil, chopped rosemary, minced garlic, Dijon mustard, black pepper, and onion powder until combined.
  • Trim and cut the top sirloin into 1-inch pieces and place them in a large zip-top bag.
  • Pour the marinade over the steak in the bag, seal, squeeze out excess air, and refrigerate for at least 1 hour or up to 8 hours.
  • When ready to grill, remove the steak from the marinade and discard any excess marinade.
  • Preheat the grill to medium-high heat.
  • Toss the mushrooms, bell peppers, and red onion with 1 to 2 tablespoons olive oil and season lightly with salt and pepper.
  • Thread the steak and vegetables onto skewers, alternating steak and vegetables.
  • Place the kabobs on the hot grill and cook 3 to 5 minutes per side, turning as needed so all sides are evenly browned and steak reaches desired doneness.
  • Remove the kabobs from the grill, sprinkle with chopped fresh parsley if using, and serve immediately.

Equipment

  • mixing bowl or measuring cup
  • zip-top plastic bag
  • Grill
  • skewers (metal or wood)
  • Knife
  • Cutting Board

Notes

  • Use metal or soaked wood skewers to prevent burning.
  • Marinate at least 1 hour for best flavor.
  • Do not reuse marinade unless boiled first.
  • Cut steak and vegetables into uniform pieces for even cooking.