Easy Weeknight Steak Kabobs
[ratings]
Servings: 6
Ingredients
- 1 lb Flat Iron Steak - cut up into ½ - 1 inch cubes
- A Variety of Vegetables and Onions - cut up into thick chunks (see blog notes)
- A pinch of Salt
- A drizzle of Vegetable Oil
- 1-2 sprigs Fresh Parsley - minced For Garnish
Homemade Steak Kabob Marinade
- ½ cup Soy Sauce
- ¼ cup Dijon Mustard
- 1 Lime - freshly juiced and strained
- ¼ tsp Red Pepper Flakes
- 1 clove Garlic - pressed or minced
- 1 pinch of Salt
Instructions
- 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.