Grilled Steak Kabobs

By Valerie's Kitchen

Ingredients

cup olive oil
¼ cup less sodium soy sauce
2 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 tablespoon dijon mustard
2 teaspoons minced garlic
2 teaspoons smoked paprika
1 teaspoon dried crushed rosemary
½ teaspoon fine ground sea salt
½ teaspoon freshly ground black pepper
2 pounds top sirloin steak
3 large bell peppers (assorted colors)
1 large red onion
2 tablespoons olive oil (plus additional as needed for brushing the grill)
¼ teaspoon fine ground sea salt
¼ teaspoon freshly ground black pepper
12 wooden or metal skewers (about 10 to 12 inches long)
parsley (optional for garnish)

Prep Time30mins
Servings5

Instructions

Combine all marinade ingredients in a bowl.

Slice the steak into 1½-inch cubes (you should have 38 to 40 pieces) and transfer them to a zippered plastic storage bag. Add the marinade and move the bag around to coat the meat. Press out as much air as possible, seal the bag, and transfer it to the refrigerator. Marinate for at least 2 hours or up to 8 hours.

If using wooden skewers, place 10 in a long container and cover them with water. Soak them for at least 1 hour to help prevent them from burning on the grill.

When ready to assemble the kabobs, slice the peppers and onions into 1½-inch pieces (similar in size to the pieces of steak). Place them in a bowl and toss them with 2 tablespoons of oil, ¼ teaspoon salt and ¼ teaspoon pepper.

Assemble the kabobs by threading them with 4 pieces of steak alternating with veggies. I double up the onions to make them thicker.

Grill the steak kabobs for about 10 to 12 minutes, turning frequently, until the internal temperature of the beef reaches 140 to 145 degrees F. (medium) and the vegetables are fork tender and slightly charred.

Transfer to a platter. Garnish with parsley, if desired, and serve.