Thursday, September 22, 2011

Grilled Beef and Vegetable Kabobs


Now that the summer is coming to an end, it is finally comfortable enough down here in Florida to start grilling out back again. In an effort to eat more protein and veggies, I am looking for recipes that are filling without having to add a carb-filled side dish. These kabobs are really good and the recipe is extremely flexible. I made these with tomatoes and mushrooms since that's what I had on hand, but any veggie that you can skewer with a stick would work. I try to limit the amount of red meat I eat, but if you get a nice lean cut of meat like a sirloin or flank steak, it's fine to eat every now and then. This makes a filling meal, perfect right before a jog or workout.


2 lbs lean sirloin steak, cut into 1" x 1" chunks
Cherry or grape tomatoes
Button or baby bella mushrooms
Dash of your favorite steak seasoning
1/4 cup low sodium soy sauce
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Dash of salt and pepper
splash of red wine or balsamic vinegar (optional)
Kabob skewers (metal or wood)


1. Rub steak seasoning into steak cubes

2. Combine soy sauce, dijon mustard, worcestershire sauce, salt, pepper, and vinegar in a 1-gallon plastic bag. Add steak chunks to bag and marinade 30 min to 1 hour (or overnight for best flavor)

3.  If using wood skewers, soak for 10-20 minutes to prevent burning on the grill. 

4. Assemble kabobs using vegetables and steak, alternating each to fill the kabob skewer

5. Grill on med-high for 10-15 minutes, turning every few minutes to cook all sides of the steak and char the vegetables

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