Cruising through my recipes looking for some fun dinner ideas while the kids are home over the winter break and stumbled on this yummy one for grilled steak skewers. The secret is in the marinade. Mmmm.
Fun fact, anything served on a stick is “fun” food - even when it’s far more delicious and nutritious than a corn dog!
(Although, I’m no snob, I do love me a corn dog every now and then!)
My hubby firmly believes grilling is a 12 month activity, and I have to agree that the eatin’ is good for any reason and any season, though you could just as easily put these threaded beauties under the oven broiler.
If you’re looking for something the kids will love, try this!
Enjoy!
Marinade Ingredients:
1 cup soy sauce
1 cup water
½ cup olive oil
⅓ cup red wine vinegar
¼ cup Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 tablespoons brown sugar or honey
Optional:
½ teaspoon liquid smoke (optional, for an enhanced smoky flavor)
Pinch of cayenne pepper or hot pepper sauce (optional)
Marinade Instructions:
Combine all ingredients in a jar or a medium bowl.
Whisk or shake vigorously until the ingredients are well mixed and the oil and water are somewhat emulsified.
If you make ahead, store the unused marinade in an airtight container in the refrigerator for up to a week.
Beef Skewer Ingredients:
2 lbs sirloin steak (thick cut), cut into 1-1.5” inch pieces, marinated
3 bell peppers (1 red, 1 green, 1 yellow) cut into same sized pieces
1 large red onion cut into chunks the same size as steak and peppers
Olive oil
Salt & Pepper
Garlic powder
10 wooden skewer sticks soaked in water for at least 30 minutes
Beef Skewer Instructions:
Place steak cubes into a gallon size zip bag with marinade. Press out any trapped air and seal bag. Massage marinade into cubes for about a minute, then place bag in refridgerator.
Marinate for at least 30 minutes, but for maximum flavor penetration, aim for 2 to 6 hours in the refrigerator. Avoid marinating for much longer, as the acid can change the texture of the meat.
Preheat your grill over medium-high heat to about 425 degrees.
With veggies in large bowl, drizzle with oil and lightly toss to coat, then sprinkle with salt, pepper and garlic powder.
Assemble skewers: Layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab.
Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm over a bed of rice or pasta.