Veggie & Steak Kebabs
These grilled Veggie and Steak Kebabs are loaded with juicy steak, vibrant veggies, and tossed in a delicious basil sauce. Perfectly charred on the grill, every bite is a burst of flavor—ideal for a summer cookout or a fun family dinner!
Servings: 6 servings
Cost: $18.24
Equipment
Ingredients
- 1-1/2 pounds sirloin steak cut into 1-1/2 inch pieces
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic minced
- 3 tablespoons flat leaf parsley finely chopped
- 1 teaspoon red pepper flakes
- 1/2 of a large red onion
- 4 large bell peppers whatever variety you’d like; I use 1 red, 1 orange, 1 yellow, and 1 green
- Vegetable oil
- Salt and pepper
Basil Sauce
- 1 small garlic clove minced
- 1 tablespoon minced shallot
- 1 cup packed basil leaves coarsely chopped
- 1-1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
Instructions
For the Steak
- Combine the ingredients for the marinade: olive oil, red wine vinegar, minced garlic, chopped parsley, red pepper flakes, and about 1/4 teaspoon pepper. Cut the steak into 1 and 1/2 inch pieces and place in the marinade. Marinate for at least 30 minutes and ideally 1–2 hours. Do not marinade longer than 4 hours to avoid mushy meat.
- If using wooden skewers, soak in water at least 30 minutes before assembling.
- Cut red onion and bell peppers into 1 and 1/4-inch pieces. Place all pepper pieces in a large bowl and lightly drizzle with vegetable oil and season to taste with salt and pepper. Toss to coat. Lightly drizzle the onion with oil and salt but don’t toss so the pieces will stay together in chunks.
- To assemble kebabs, layer steak and veggies onto soaked skewers. Roll up a paper towel and soak in vegetable oil. Using tongs, brush the soaked paper towel over clean grill grates. Make sure grill is fully heated (to medium high) before adding kebabs. Place kebabs on grill and grill 6–9 minutes or until desired doneness is reached, rotating every 2–3 minutes for even grilling. (Beef should be well seared on all sides and center of beef registers between 125–130°F (for medium rare) on an instant read thermometer, about 3 minutes per side—they continue to cook a bit off the grill). Transfer skewers to platter and let rest 5 minutes.
For the Basil Sauce
- In a food processor, pulse garlic and shallot a few times. Add basil and pulse until finely chopped. Add vinegar, fresh lemon juice, and salt/pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper). Pulse a few times and, while running, drizzle in the olive oil and pulse until smooth. Avoid pulsing the mixture too much with the olive oil as sometimes oil with metal can have a metallic reaction and alter the taste of the sauce.
- Serve sauce on top or alongside kebabs.
Notes
Storage: Store leftover kebabs in an airtight container in the fridge for up to 3 days. Keep the basil sauce separate, if possible, and add it just before reheating or serving.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 17.2g | Protein: 26.2g | Fat: 20.7g | Cholesterol: 61.4mg | Sodium: 69.5mg | Fiber: 3.3g | Sugar: 5.9g