Marinated Steak Kabobs Recipe
This recipe for Marinated Steak Kabobs features tender flank steak chunks marinated in a zesty blend of mustard, soy sauce, Worcestershire sauce, olive oil, garlic, and spices. Skewered alongside colorful bell peppers and red onions, these kabobs are grilled to perfection for a smoky, flavorful main dish that’s perfect for outdoor gatherings or a hearty weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Marinade
- ⅓ cup Colman’s mustard
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup olive oil
- 1 teaspoon black pepper (or to taste)
- ½ teaspoon Kosher salt (or to taste)
- 4 cloves garlic (minced)
Main Ingredients
- 1 ½ to 2 pounds flank steak (trimmed and cut into 1-inch chunks)
- 3 bell peppers (red, yellow, orange and/or green) (cut into 1-inch pieces)
- 2 large red onions (cut into 1-inch pieces)
- 8 to 10 wood or metal skewers
- Vegetable oil (for grill grates)
Instructions
- Make the marinade: Place all the marinade ingredients in a small bowl and whisk until they are well combined, creating a flavorful and balanced marinade base for the steak.
- Marinate the steak: Combine the marinade and steak chunks in a large resealable bag. Press out any excess air and seal the bag. Massage the steak pieces gently to ensure all surfaces are thoroughly coated with the marinade. Refrigerate for a minimum of 2 hours or up to 24 hours to allow flavors to penetrate the meat.
- Prepare the grill: Preheat your gas or charcoal grill on high heat. Once hot, clean the grill grates and brush them lightly with vegetable oil to prevent sticking during cooking.
- Assemble the kabobs: While the grill is preheating, thread the marinated steak chunks onto the skewers, alternating with colorful bell pepper pieces and red onion chunks. Leave a small space between each ingredient to ensure even cooking, aiming for 4 to 5 steak pieces per kabob. Brush the vegetables lightly with some of the leftover marinade for added flavor.
- Grill the kabobs: Place the kabobs on the grill perpendicular to the grates. Cook over medium-high heat for 3 to 4 minutes per side, turning carefully. Grill until the steak reaches medium-rare doneness (about 125ºF internal temperature) and the vegetables develop charred edges, enhancing the smoky taste.
- Rest and serve: Remove the kabobs from the grill and let them rest for 5 minutes. This resting period allows the juices to redistribute within the steak, resulting in more tender, juicy bites. Serve warm and enjoy!
Notes
- For best results, marinate the steak for at least 2 hours; overnight marinating will yield deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Adjust grilling time based on steak thickness and preferred doneness.
- You can substitute flank steak with skirt steak or sirloin if desired.
- Keep some extra marinade reserved for brushing vegetables; do not reuse marinade that touched raw meat without boiling it.
Find it online: https://justsosavory.com/marinated-steak-kabobs-recipe/
