Grilled Steak Kabobs with Vegetables combines a delicious steak marinade with sirloin, bell peppers and onions. Fire up your grill, pop open a beer, and let's get this meal on your table soon!
Course: Main Course
Keyword: beef kabobs, grilled steak kabobs, steak kabobs with vegetables
Author: Sue Ringsdorf
For the meat:
2poundssirloin steak- cut into one inch cubes
1/2cuplower-sodium soy sauce
2Tablespoonsapple cider vinegar
1Tablespoondried minced onion
1mediumred pepper- cut into chunks
1mediumyellow pepper- cut into chunks
1mediumgreen pepper- cut into chunks
1largeonion- cut into chunks
other vegetables like potatoes, cherry tomatoes, and mushrooms- optional
For the meat:
Prepare meat by cutting steak into one inch cubes. Trim all visible fat. Place in plastic freezer bag.
Prepare marinade by mixing the oil, soy sauce, vinegar, minced onion, ginger, and garlic powder. Reserve about 1/3 cup and pour remaining marinade over steak and seal bag. Store in refrigerator for at least two hours - more if so desired.
Clean and cut vegetables into chunks for the kabobs. Start outdoor grill.
Prepare kabobs by arranging all meat and veggies on kabob utensils. You may want to group veggies by type of vegetable instead of mixing them. Some of them take more time to cook than the others.
When grill is hot, grill all meat and veggies until done, turning several times to assure all of it is cooked through. Serve kabobs with rice, along with a bit of the reserved marinade.