Description
These Steak Kabobs are a delightful mix of marinated beef and vibrant veggies, creating an irresistible flavor for an easy dinner that’s perfect for summer grilling.
Ingredients
Scale
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip
- 1 red bell pepper chopped into 1-inch pieces
- 1/2 white onion chopped
- 1 yellow squash thinly sliced with a peeler
- 1 zucchini thinly sliced with a peeler
- 1 cup cherry tomatoes
- 1/3 cup bachan’s roasted garlic japanese bbq sauce
- 2 tablespoons terra verde organic balsamic vinegar of modena
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 tablespoon chopped fresh herbs (basil and parsley)
Instructions
- Prepare the marinade by whisking Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and fresh herbs together in a bowl.
- In two separate bowls, toss the beef chunks and veggies in the marinade, letting them sit for at least 30 minutes.
- Assemble the skewers by threading the beef on metal skewers, spacing the chunks evenly. On separate skewers, thread the veggies, folding the squash ribbons for texture.
- Preheat your grill to medium-high heat (about 425°F), cleaning and oiling the grates if needed.
- Grill the veggie skewers first, cooking for 10–12 minutes while turning occasionally.
- Add the steak skewers to the grill, cooking for 6–8 minutes total, flipping halfway through, until the internal temperature reaches 130–135°F for medium rare.
- Serve the skewers plated with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
Marinate the steak and veggies for at least 30 minutes for better flavor.
Use fresh herbs for a more vibrant taste.
Adjust cooking times based on desired doneness of the steak.
Nutrition
- Serving Size: 1 skewer with veggies
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg