Vegetable Steak Kabobs Recipe
The marinade for this steak-and-vegetable kabob is the best one Ive ever found. I use it on chicken and pork, too.
The marinade for this steak-and-vegetable kabob is the best one Ive ever found. I use it on chicken and pork, too.
- 1 teaspoon worcestershire sauce
- 2 tablespoons ketchup
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 to 3 garlic cloves minced
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon each dried marjoram basil and oregano
- 1 beef top sirloin steak (1-1/2 pounds) cut into 1-inch cubes
- 1/2 pound whole fresh mushrooms
- 2 medium onions cut into wedges
- 1-1/2 cups cherry tomatoes
- 2 small green peppers cut into 1-inch pieces
- Carbohydrate 6.17255312861935 g
- Cholesterol 0 mg
- Fat 4.60931985076531 g
- Fiber 1.10026654501327 g
- Protein 0.707345796843174 g
- Saturated Fat 0.660587645962761 g
- Serving Size 1 1 serving (120g)
- Sodium 67.8286374438327 mg
- Sugar 5.07228658360608 g
- Trans Fat 0.149682619831474 g
- Calories 68 calories
Step-by-step
- In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight.
- Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables.
- Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.
Charred edges of beef sirloin mingle with the pungent smoke of caramelized onions and blistered cherry tomatoes, dripping with an acidic herb-infused oil that coats the palate. Achieving this contrast requires separating the beef from the produce during the mandatory eight-hour refrigeration window so the high-moisture vegetables do not water down the oil-and-vinegar emulsion before it can penetrate the protein. Using a top sirloin cut ensures tenderness without excessive internal fat, but flank steak serves as a viable alternative if sliced firmly across the grain into uniform one-inch cubes to prevent stringy resistance on the skewer. Dried rosemary, marjoram, basil, and oregano form the herbaceous backbone, though substituting fresh herbs requires doubling the volumetric measurement because dried leaves pack a higher concentration of volatile oils per teaspoon. Whisking the ketchup and red wine vinegar vigorously with the olive oil creates a temporary suspension that clings to the ingredients rather than pooling instantly at the bottom of the plastic bag. Metal skewers conduct heat inward toward the center of the meat, accelerating internal cooking speed compared to wooden bamboo sticks that require soaking in water for thirty minutes to prevent ignition over medium coals. Basting the vegetables with the reserved marinade must occur strictly during the final five minutes of the ten to fifteen minute cooking window to eliminate any risk of foodborne illness originating from raw meat contact. Leftover cooked skewers maintain structural integrity for up to three days inside an airtight container in the refrigerator, and stripping the cold meat and vegetables off the metal rods provides an effortless protein component for grain bowls the following afternoon.
