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tbsp low-sodium soy sauce
Whisk together the olive oil, pineapple juice, soy sauce, garlic, ginger and pepper in a small bowl.
Combine the sirloin chunks and marinade in a large, resealable bag. Seal and let marinate in the refrigerator for 1-2 hours.
For roughly 30 minutes before it’s time to cook, soak four wooden skewers in water.
Preheat the grill on its medium setting. Just before cooking, remove the skewers from the water and divide the meat evenly among them.
Cook the skewers on the grill, flipping once, to desired doneness. (I typically do 5-6 minutes on each side).
Steakhouse Kebabs Recipe
These beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick.
Why this recipe works:
- Sirloin tips provide the right balance between tenderness and flavor for kebabs.
- Using 1 1/2-inch cubes allows the steak enough time to sear over direct heat and still remain medium-rare to medium inside.
- A robust marinade of Worcestershire, soy sauce, lemon juice, mustard, and garlic gives these kebabs a big steakhouse flavor.
- Baby potatoes – these could be ruby gold potatoes, baby dutch yellow potatoes or baby golden potatoes, you just want to find potatoes that are no bigger than 1 inch in diameter.
- Fresh thyme
- Fresh rosemary
- Balsamic vinegar
- Olive oil – you can purchase Montreal steak seasoning at the grocery store near the salt and pepper, or use the link to the left to make my homemade steak seasoning. It’s so delicious and made with just 6 ingredients, all of which you probably already have in your pantry!
- Garlic cloves
- Sirloin steak – sirloin is a good, less expensive cut of steak for making skewers. But if you want to level up your steak skewers, you can also use filet mignon. While a bit more pricey, you can’t beat how tender and flavorful this cut of steak is, making it perfect for grilled skewers!
- Mix up the marinade. In a small bowl combine fresh chopped thyme, rosemary, balsamic vinegar, olive oil, steak seasoning and crushed garlic.
- Marinate the steak. Cut the steak into 1 inch pieces and add the pieces of steak to a large zipper bag. Pour 3/4 cup of the marinade over the steak and close the bag. Toss the steak in the marinade until it’s fully coated, then place the marinating steak in the refrigerator. For sirloin, you’ll want to marinate for at least 4 hours, or overnight. For a leaner cut like filet mignon, you only need to marinate for 30 minutes, or up to 2 hours.
- Boil and season the potatoes. The potatoes need to be fully cooked before adding them to the skewers. To pre-cook the potatoes, add them to a large pot of boiling water on the stove. Cook for 15 minutes, or until just barely fork tender. Drain the potatoes and place them in a medium bowl. Pour the remaining marinade over the potatoes and toss until coated. Cover with plastic wrap and refrigerate until ready to skewer with the steak.
- Note: the potatoes don’t need to marinate in the seasoning, so you can prepare them just before the marinating time is up for the steak.
- Skewer the steak and potatoes. Once the steak has marinated, remove it from the refrigerator. Remove each piece of steak from the marinade and discard any additional marinade in the bag. Skewer the cubes of steak with the seasoned potatoes.
- Note: you can use metal or bamboo/wooden skewers. If using bamboo or wooden skewers, you will want to soak them in water for at least 30 minutes before adding the steak and potatoes. This prevents them from catching fire when placing them on a hot grill.
- Grill the skewers. Heat a grill over medium-high heat. Once the grill is heated to medium-high heat, between 400-450°F, add the skewers to the grill. Grill for 4 minutes per side, for medium rare steak. Grill for 6 minutes per side, for medium steak.
- Rest the skewers. Remove the skewers from the grill and place on a large cutting board. Tent the skewers with a piece of foil and let rest for 5-10 minutes.
What's the Difference Between Skirt Steak and Flank Steak?
Skirt steak is much fattier than flank steak. The way that the fat is marbleized throughout the meat results in a cut that is much more flavorful, and more forgiving when you cook it.
Unlike flank steak, which because it's so lean needs to be cooked rare or it gets too dry, skirt steak can be cooked all the way through without suffering.
You still need to cut the steak across the grain when you cut your strips, but the skirt steak will be tender and flavorful because of the fat.
- Soy sauce &ndash Use either a low sodium soy sauce or tamari.
- Lemon juice &ndash Fresh lemon juice will always give you better results than the store-bought bottles.
- Olive oil &ndash Extra virgin or light olive oil will both work well.
- Garlic powder &ndash This recipe calls for just enough garlic powder to provide a hint of garlic without being overpowering.
- Onion powder &ndash The delicate sweetness of onion powder pairs perfectly with the savory steak!
- Smoked paprika &ndash Don&rsquot worry, the smoky flavor is just present enough to compliment the grilled steak and veggies without being overwhelming.
- Dried parsley &ndash This dried herb will help enhance the other flavors in this recipe.
- Italian seasoning &ndash Just a pinch will add an earthy element to the kebobs that&rsquos truly remarkable.
- Salt &ndash Use kosher or flaky sea salt for best flavor.
- Black pepper &ndash Freshly ground is always best!
- Steak &ndash Use chuck roast or sirloin &ndash either option is so delicious when grilled with this blend of seasonings.
- Mushrooms &ndash Baby portabella mushrooms are excellent at adapting to the other flavors, which there are plenty of in this recipe!
- Green pepper &ndash I love the strong pepper flavor that green peppers provide! However, you could also opt for another color of bell pepper if you&rsquod prefer.
- ⅓ cup soy sauce
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 1 ½ tablespoons garlic powder
- 3 tablespoons dried basil
- 1 ½ tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- ¼ teaspoon hot pepper sauce (Optional)
- 1 teaspoon dried minced garlic (Optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
How to make steak kabobs:
- To start, pull out a gallon-sized resealable bag. If you have a double seal bag, that would be the best, I personally love THESE since they won’t leak!
- Next make the marinade . . . the part of the recipe with all the flavor!
- Put the soy sauce, vegetable oil, lemon juice, Worcestershire sauce, garlic powder, dried basil, dried parsley, white pepper, and hot sauce (if you like a little kick) all in the bag. Seal it up and give it a shake.
- Cut up the sirloin steak into bite-sized pieces. Once all the steak is cut up, throw it in the bag, seal it, and put it in the fridge for about 4-6 hours minimum (you can go overnight if you would like).
- I like to use sirloin steak for kabobs. It is a leaner choice, grills well and holds great flavor!
- To make this recipe even easier, make this part up the night before, and put it in the fridge. Then, just pull it out when you’re ready to assemble the skewers.
- Pull out those fingerling potatoes and cut them into bite-sized pieces, then place them into a large bowl. Generously drizzle olive oil over the potatoes, and toss them to make sure all of potatoes are coated.
- Make sure to use a microwave safe bowl for the potatoes, then place them in the microwave for 5-6 minutes. Once the potatoes finish test them with a fork. If they are able to be pierced easily they are finished. If not, return them to the microwave for 1-2 more minute increments until they are soft.
The key to grilling potatoes is to microwave them first – that way the insides are warm and soft, but the outsides crisp up on the grill (which is also why they are tossed with oil first).
Grilled Marinated Steak Tips
I usually throw my steaks in a resealable bag, with this incredible steak spice marinade, just before I head out the door to work. Leaving the steak in the marinade for a good chunk of the day helps to tenderize the meat and adds intense flavour. I toss the to-be grilled marinated steaks back in the fridge while I’m gone and remove it as soon as I get home – rule number 1 for cooking steak is to always let it sit at room temperature for a while before grilling.
I have found that some people complain that barbecued steak can be very tough. I would hazard a guess to say that the reason people are eating tough steak is because they are cooking the living daylights out of it.
A good grilled marinated steak, or any steak for that matter, really only requires a few minutes of grilling on each side and then an 8-10 minute rest. I am 100 percent in the camp of cooks who believe that all meats should have a resting period. I know that others believe this might be a myth (aka my husband), but resting meat allows juices to re-absorb so you have a juicy, tender piece of beef.
We enjoy our steak pretty simple, with a side salad or some grilled asparagus. And the steak marinade leaves such a wonderful flavour that barbecue sauce is never necessary on these delicious grilled marinated steaks!
I can promise you, that if you’re a steak lover, this recipe is definitely for you!
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If you like this Tender and Delicious Grilled Marinated Steak recipe, let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
THE BEEF KABOB MARINADE
The marinade I use for these Beef Kabobs is my everyday Steak Marinade. It’s savoury with a hint of sweet, and made with pantry essentials – soy sauce, balsamic vinegar, Worcestershire sauce, garlic, pepper and oil.
And yes, you read that right – soy sauce is in the marinade. No, it doesn’t make it taste Asian-y in the slightest! It’s basically the brine for the marinade, making it ultra juicy.
Marinated & Grilled Lamb (or steak) Shish Kabobs
Okay I know this really has nothing to do with Cinco de Mayo but this recipe does make me want to entertain, it’s colorful, and like everything else it makes me want to pour a cold one.
Bite size pieces of lamb, peppers, onions, and button mushrooms marinated in the most KILLER marinade, skewered, and grilled for a quick fifteen minutes. If you’re entertaining this weekend or looking to switch up your weekday meals with a make-ahead dinner, this my friends is the recipe for you. Let’s get cookin’.
This recipe originates from my culinary bible cookbook that I made some years ago in culinary class and haven’t stopped making it since. I was making this for dinner one night and was like uh, whip out your camera and share this sh!t. And that’s how we are here.
This is everything you’d find in your standard kabob’ recipe, from the assorted bell peppers, onions, and mushrooms. If you do add mushrooms to your skewer, buy the button mushrooms and leave them whole. The mushroom lovers in your house will thank you.
As far as the meat goes, I bought a 2 lb. boneless leg of lamb, gave it a quick trim, and cubed it up. HERE’S THE THING. I love lamb so I don’t mind sneaking it in wherever I can. If you’re like EW NO, buy a steak and cube it up! Stay away from the pre-cubed meat cus who know what’s reallllly in that thing plus almost always pre-cubed beef is for pot roast. I would definitely buy 2 lbs. of sirloin steak as it’s lean, quick to grill, and will absorb allll the marinade yums. Speaking of.
This marinade is SO simple I recommend using all of the spices involved. Let’s just say paprika, coriander, cumin, and oregano make a killer combo especially after it’s been mixed with lemon & garlic. DROOLING.
This all gets skewered, sprinkled with one more touch of salt and pepper, and gets ready for the grill! The grilling time is really up to you and it all depends on how you and your guests enjoy their meat. The good thing is either lamb or the sirloin won’t take any longer than 15 minutes which is perfect for the veggies.
There’s so many things you can do with this, like serving as is with a side of garlic aioli or tzatiki sauce. Or you can slide it right off the skewer and toss it with basmati rice for a delicious week day dinner, or even couscous with some feta cheese.
This is flavorful, the meat is tender, and paired with a cold beer, glass of white wine, or even a homemade margarita, is divine. This HAS to be your dinner in the neat future. Enjoy!
Balsamic Tri-tip Steak Skewers & Grilled Veggies Recipe
- 1/2 cup Orlando Balsamic Vinegar of Modena
- 1/4 cup House of Q Slow Smoke Gold Mustard Sauce
- 4 cloves garlic, chopped
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh oregano, minced
- 1 cup Saica Sicilian Extra Virgin Olive Oil
- black pepper
- 1 (1.75 lb) tri-tip roast
- Yellow squash, zucchini, tomatoes, onion, etc.
With the blender running, slowly add the extra-virgin olive oil and blend until creamy. Season with Noble Saltworks Flaked Smoked Salt and black peppers.
Set aside 1/2 cup of the vinaigrette.
Slice the tri-tip roast into 2” strips. Place the tri-tip and remaining vinaigrette in a zip top bag. Place in the refrigerator and marinate for 2 hours.
Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling with GrillGrates in place, over the fire box.
Remove the tri-tip from the marinade. Wipe off excess marinade. Thread the strips of tri-tip onto Wusthof Skewers. Place the Cattleman’s Grill California Tri-tip Seasoning in a spice grinder. Season the tri-tip with finely ground rub.
Spray the GrillGrates with duck fat or pan spray. Grill the tri-tip roast on all sides to achieve nice grill marks. Cook until the internal temperature reaches 125°F. Grill the veggies until lightly charred and softened to desired doneness. Dice/slice veggies to desired size.
Remove the steak from the skewers. Slice across the grain of the muscle fibers. Serve with the reserved marinade and grill veggies.