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The novelty of eating food off a stick meets the heartiness of a summer barbeque! Summer Steak Kabobs have savory seared steak in a sweet and tangy marinade that caramelizes on the grill. Served with charred bell peppers and onion, Summer Steak Kabobs are kings of the cookout menu. You can customize these meaty marvels as you like, so feel free to go wild!
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Ingredients
- For the marinade:
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon black pepper
- For the kabobs:
- 2 1/2 pounds beef tenderloin, cubed
- 3 bell peppers, cubed
- 1 medium onion, cubed
Directions
Step 1 -In a large bowl, whisk together the olive oil, the garlic, the soy sauce, the Worcestershire sauce, the balsamic vinegar, and the black pepper.
Step 2 -Place the meat in the marinade, covering and allowing it to sit for 30 minutes in the refrigerator.
Step 3 -Assemble metal or soaked wooden skewers with the beef cubes, the bell peppers, and the onions.
Step 4 -Using long sheets of foil, lay out each of the skewers and use the long sides of the foil to cover the skewer. Don't fold the ends up, leaving room for the heat to circulate. To avoid juice puddling, create a few small holes in the bottom of the foil.
Step 5 -Grill the skewers until the meat reaches the desired doneness, about 4 minutes on each side for medium-rare at 135 degrees F.
Step 6 -Remove the skewers from the heat and transfer them to a dish.
Step 7 -Serve.
