The Best Steak Kabobs
Ingredients
- 1.5 lb top sirloin steak Australian Grass-fed.
- 2 bell peppers
- 1 zucchini or summer squash
- 1 red onion
- avocado oil or spray
- salt & pepper to taste
Marinade
- ½ cup soy sauce
- 4 garlic cloves, pressed
- 1 tsp onion powder
- 4 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- ½ cup Coca Cola
- 1 lemon, juiced
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Combine all marinade ingredients into a gallon ziplock bag. Cut sirloin into 1½ inch cubes. Place sirloin cubes into marinade bag. Remove excess air. Make sure all the beef is covered in the marinade. Place ziplock bag in the refrigerator for 8 hours or overnight.
- Cut vegetables into 1½ inch chunks. Drain marinade from ziplock bag. Assemble kabobs by alternating vegetables and steak. There should be enough to make 8 kabobs with 2-3 pieces of meat per kabob.
- Heat grill to 400-450℉. Spray kabobs with avocado oil <or drizzle oil> before placing on grill. Add a little salt & pepper to taste, if desired. Grill kabobs for 12-15 minutes, turning 2-4 times while cooking. Keep the grill covered while cooking.
- Use a meat thermometer to check for doneness. Cook to 135℉ for medium-rare, 145℉ for medium, 150℉ for medium-well. Serve with rice or pasta and more veggies, like corn on the cob or a green salad.
Notes
For athletes: Enjoy these <2 - 4 kabobs> for a main dish and be sure to add enough rice, pasta, etc. on the side to meet those carbohydrate needs.
For healthy eating: Enjoy 2 - 3 kabobs + add 1-2 servings of rice, pasta, etc., and a big side salad.
For kids: They may need help with the skewers but will enjoy this yummy meal and/or the rice/pasta on the side!