Steak Kabob Marinade
User Reviews
5
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Prep Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
371 kcal
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Course
Main Course, Dinner
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Cuisine
American
Steak Kabob Marinade
Description
Steak Kabob Marinade includes sirloin or ribeye steak pieces marinated with a mix of olive oil, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic, black pepper, and crushed or chopped rosemary. This blend enhances the beef's savory notes, adds moisture, and introduces herbaceous depth. Marinate the steak pieces for 1 to 4 hours to allow flavor absorption without softening the meat excessively.
The vegetables—bell peppers, red onion, and mushrooms—are cut into uniform pieces and lightly tossed with olive oil, salt, and pepper for roasting alongside the meat on skewers. Threaded skewers are grilled on medium-high heat for 8 to 10 minutes, turning often, until the steak reaches the desired internal temperature and develops a browned exterior.
Rest the kabobs for five minutes after grilling to allow juices to redistribute, resulting in tender and flavorful bites. This meal can be served as a main course accompanied by sides or salads.
For safety, discard leftover marinade that contacted raw meat. Soak wooden skewers in water before use to prevent burning. Suggested doneness temperatures guide cooking to personal preference.
Ingredients
- 1 ½ pounds strip loin sirloin or ribeye steak
- 2 bell pepper or green bell peppers, red
- 1 large red onion
- 8 ounces mushrooms
Marinade
- ¼ cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon black pepper
- ½ teaspoon rosemary crushed, or 2 teaspoons fresh chopped rosemary, dried
Instructions
- For the marinade, in a medium bowl, combine oil, Worcestershire sauce, soy sauce, Dijon mustard, garlic, black pepper, and rosemary.
- Cut the steak into 1 ¼-inch pieces and marinate for at least 1 hour or up to 4 hours.
- Cut the vegetables into 1-inch pieces. Place the vegetables in a separate medium bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Remove the steak from the marinade allowing excess to drip off. Discard the marinade and thread the steak and vegetables onto skewers.*
- Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 8 to 10 minutes or until the steak reaches the desired doneness.
- Remove and rest 5 minutes before serving.
Notes
- Soak wooden skewers in water for at least 15 minutes before grilling to prevent burning.
- Marinate steak between 1 and 4 hours; longer marinating may overly tenderize the meat.
- Discard any leftover marinade that contacted raw meat to avoid contamination.
- Use a meat thermometer to remove the kabobs a few degrees before desired temperature since residual heat will continue cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371 | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 91mg | 30% |
| Sodium | 500mg | 21% |
| Potassium | 654mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 54mg | 60% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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