1lb Flat Iron Steak - cut up into ½ - 1 inch cubes
A Variety of Vegetables and Onions - cut up into thick chunks (see blog notes)
Apinch of Salt
A drizzle of Vegetable Oil
1-2sprigsFresh Parsley - mincedFor Garnish
Homemade Steak Kabob Marinade
1Lime - freshly juiced and strained
¼tspRed Pepper Flakes
1cloveGarlic - pressed or minced
One hour (up to 24 hours) before: Prepare you soak your wood skewers in water. Whisk together your marinade ingredients. Measure out ¼ cup and set aside, this will be used for when you grill the kabobs. Pour the remainder of the marinade into a large zip lock bag or a food storage container. Add you cut steak cubes, make sure they are submerged and covered as much as they can be. Place in the refrigerator for 1 -24 hours.
Cut your vegetables into ½ - 1 inch pieces.
To assemble: on a pre-soaked skewer alternate vegetables and steak cubes, I always like to have an onion next to the steak for flavor but it's totally up to you.
Preheat the grill to medium high heat. As you wait for the grill to heat up, sprinkle the kabobs with a pinch of salt and lightly drizzle with vegetable oil.
Place your kabobs on the grill to let them sear. This will create grill marks and a deep brown crust, about 1-2 minutes.
Brush on some of your reserved marinade.
Then lower the grill heat to medium heat, put on the lid and cook, about 2-3 minutes on each side to get a medium cook on your steak. If you're using a thermometer aim for about 145F.
Plate and sprinkle with your minced parsley garnish.