Montreal Steak and Peppers Kebabs
User Reviews
5
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Servings
5 -6 skewers
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Cuisine
American, Vegetarian
Montreal Steak and Peppers Kebabs
Description
This recipe for Montreal Steak and Peppers Kebabs uses sirloin steak cut into 1-inch cubes marinated with a spice mix, canola oil, water, and red wine vinegar. The meat is refrigerated for at least 30 minutes to absorb the flavors and tenderize. Bell peppers in various colors are cut into pieces and threaded alternately with steak onto skewers.
The kebabs are grilled over medium-high heat, turning them a couple of times while basting with reserved marinade to keep the meat moist. The grilling process creates caramelized edges on the steak and slightly softened, bright bell peppers, balancing savory and tangy flavors from the marinade and vegetables.
These kebabs make a colorful and flavorful dish that suits outdoor grilling and serve well as a main course paired with sides or salads. Preparing ahead by marinating improves the depth of flavor.
Ingredients
- 2 pounds sirloin steak
- 1 montreal steak marinade McCormick Grill Mates® brand, packet; ¼ cup canola oil
- 1 canola oil McCormick Grill Mates® brand, packet; ¼ cup canola oil
- ¼ cup water
- 2 tablespoons red wine vinegar
- 3-4 bell pepper seeded, various colors
Instructions
- Trim the steak and cut into 1-inch cubes. In a small bowl, whisk the marinade mix with the oil, water and vinegar. Reserve ¼ cup of the marinade for basting later. Place the meat in a large bowl or resealable gallon freezer bag and add the marinade, tossing to coat well.
- Refrigerate for 30 minutes up to overnight. Remove the meat from the marinade and discard the leftover marinade.
- Cut the bell peppers into 1-inch pieces. Thread the steak with the peppers, alternating the steak with the peppers in a rainbow of colors.
- Grill over medium high heat, turning once or twice and basting with the reserved marinade with each turn.
User Reviews
Overall Rating
5
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