Steak Kabobs
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Marinate
2 hrs
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Total Time
2 hrs 30 mins
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Servings
7
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Calories
312 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Steak Kabobs
Description
The recipe begins by marinating top sirloin steak chunks in a blend of low-sodium soy sauce, peach juice, vegetable oil, dried onion flakes, minced garlic, and freshly ground black pepper for anywhere from one to eight hours. This marinade helps tenderize the meat while imparting a balance of savory and fruity sweetness. After marinating, the steak is threaded onto skewers alternating with chunks of bell pepper and sweet onion, which also soak up the marinade flavors and provide textural contrast.
Grilling the kabobs over medium-high heat for about 8-10 minutes ensures the steak cooks to desired doneness while vegetables soften and gain slight char marks. Resting the kabobs for five minutes before serving allows the juices to redistribute for a moist finish. The combined sweetness of the peach juice and umami from the soy sauce marry with the smoky grill notes.
This dish works well as a main course for summer meals or barbecues. The recipe offers flexibility to substitute different vegetables or cook indoors using a broiler or grill pan. Preparing marinated steak and chopping vegetables ahead of time can simplify cooking on serving day.
The marinade’s ingredients and the resting step are key to tender, flavorful kabobs. Using sirloin provides quality meat at a reasonable price while ensuring satisfying chew and flavor.
Ingredients
- 1/2 cup soy sauce low-sodium
- 1/2 cup peach juice
- 1/2 cup vegetable oil or canola oil
- 1 Tablespoon dried onion flakes
- 2 cloves garlic , minced
- black pepper to taste, freshly ground
- 1 1/2 pounds sirloin steak cut into 1'' chunks, top
- 2 bell pepper any color, cut into 1'' chunks
- 1 sweet onion cut into 1'' chunks, or purple onion
- metal skewers or bamboo skewers
Instructions
- Steak Marinate: Combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper in a large bowl and whisk to combine. Add steak, tossing to coat. Cover and refrigerate for 1-8 hours.
- Assemble: If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each.
- Grill: Clean grill grates and oil. Heat to medium-high. Grill kabobs for just a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow the kebabs to rest for 5 minutes before serving.
Notes
- Top sirloin is recommended for an affordable but quality cut that grills well.
- Veggies like mushrooms or summer squash can be substituted for bell pepper and onion.
- Marinate the steak for up to 8 hours; chopping veggies can be done hours or a day ahead.
- To cook indoors, broil kabobs on high for 7-15 minutes, turning often, or use a grill pan over medium-high heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 718mg | 30% |
| Potassium | 559mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1111IU | 22% |
| Vitamin C | 47mg | 52% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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