Name: Marinated Steak Kabobs Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 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); 1½ 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)

Jump to Recipe· 4.2 from 25 reviews

If you’re craving something bursting with bold flavors and vibrant colors, this Marinated Steak Kabobs Recipe is going to be your new go-to. Juicy, tender chunks of flank steak soak up a zesty, garlicky marinade, while bright bell peppers and sweet red onions roast to perfection alongside. It’s a dish that promises a perfect balance of smoky, savory, and fresh tastes, making every bite a celebration of summer grilling or cozy weeknight dinners. Plus, it’s impressively simple to make, bringing that mouthwatering steakhouse experience right to your own backyard.

Ingredients You’ll Need

A clear plastic ziplock bag lies open on a white marbled surface, filled with chunks of raw meat coated in a thick, reddish-brown marinade that has a slightly grainy texture. The meat pieces, irregular in shape and size, are closely packed inside the bag, with the marinade visibly clinging to each piece and spreading onto the inner sides of the bag. The marinade has a glossy finish with small bits of what looks like minced garlic or spices scattered throughout. The bag is partially folded back, exposing the vibrant, richly colored marinated meat inside. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is a breeze, yet each one plays a crucial role in building the layers of flavor and texture that make these kabobs unforgettable. From the tangy marinade components to the colorful veggies, every part counts in creating a harmonious bite.

⅓ cup Colman’s mustard: Adds a bright, tangy kick with a touch of heat that tenderizes the meat beautifully.

2 tablespoons soy sauce: Brings an umami depth and subtle saltiness to the marinade.
2 tablespoons Worcestershire sauce: Infuses the steak with a complex, savory flavor that complements the other ingredients.
¼ cup olive oil: Helps coat the steak and veggies evenly, keeping everything juicy and helping with grilling.

1 teaspoon black pepper: Adds warm, spicy notes—adjust to your preferred level of heat.
½ teaspoon Kosher salt: Enhances natural flavors without overwhelming them.
4 cloves garlic (minced): Packs an aromatic punch that infuses into every bite of steak and veggies.

1 ½ to 2 pounds flank steak (trimmed, cut into 1-inch chunks): Lean and flavorful, perfect for quick grilling.
3 bell peppers (varied colors, cut into 1-inch pieces): Provide sweetness, crunch, and vibrant color contrast.
2 large red onions (cut into 1-inch pieces): Add a mild, slightly sweet bite that caramelizes beautifully on the grill.

8 to 10 wood or metal skewers: Essential for assembling your kabobs and getting that perfect grill presentation.
Vegetable oil (for grill grates): Prevents sticking and helps achieve those classic grill marks.

How to Make Marinated Steak Kabobs Recipe

A white bowl filled with a thick, smooth mustard sauce of golden brown color sits at the center, with a silver spoon inside it. Around the bowl are fresh ingredients: an orange bell pepper with a green stem on the top left, parts of a red onion at the bottom left, a bright yellow mustard jar labeled

Step 1: Prepare the Marinade

Start by whisking together Colman’s mustard, soy sauce, Worcestershire sauce, olive oil, black pepper, Kosher salt, and minced garlic in a small bowl. This flavorful concoction is what will soak into your steak chunks, tenderizing and infusing them with a rich, tangy, and savory profile that defines these kabobs.

Step 2: Marinate the Steak

Place the chopped flank steak pieces into a large resealable bag and pour in your prepared marinade. Press out excess air, seal it tightly, and give the bag a gentle massage to coat every piece. Letting the steak soak for at least 2 hours, or up to 24 hours if you’re planning ahead, will really elevate the taste and texture.

Step 3: Heat and Prepare the Grill

Fire up your grill on high to get it hot and ready for cooking. Once it’s blazing, clean the grill grates carefully and brush them with vegetable oil to create a non-stick surface. This step ensures your kabobs cook evenly and develop that irresistible, lightly charred exterior.

Step 4: Assemble the Kabobs

Thread the marinated steak chunks onto your skewers, alternating with colorful bell pepper pieces and vibrant red onion chunks. Aim for about 4 to 5 steak pieces per skewer, keeping a little space between ingredients for even cooking. Give the veggies a quick brush with any leftover marinade to amplify their flavor too.

Step 5: Grill the Kabobs

Place the kabobs on the grill perpendicular to the grates and cook them over medium-high heat. Turn every 3 to 4 minutes until the steak reaches medium-rare (around 125ºF) and the vegetables show beautiful char marks along their edges. The scent alone will make your mouth water—trust me!

Step 6: Rest and Serve

Once off the heat, let your kabobs rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is juicy and tender. After this short wait, they’re ready to wow your taste buds and anyone lucky enough to share in the feast.

How to Serve Marinated Steak Kabobs Recipe

Garnishes

To complement the smoky, savory flavors, fresh herbs like chopped cilantro or parsley sprinkled on top add a refreshing brightness. A squeeze of lime or lemon over the kabobs just before serving can also lift the flavors and add a zesty touch that perfectly balances the richness of the steak.

Side Dishes

These kabobs pair beautifully with light, summery sides such as a crisp green salad, grilled corn on the cob, or fluffy couscous. You could also serve them with a creamy tzatziki sauce or a simple garlic yogurt dip to cool things down and add another dimension to the meal.

Creative Ways to Present

For a festive touch, serve your kabobs on a wooden board lined with parchment, garnished with whole grilled lemon halves for a rustic feel. Or, if you want to make it a fun family-style experience, arrange the kabobs under a dome cloche to unveil the smoky aroma right at the table. Individual plates with vibrant side salads and colorful pickled veggies can also elevate the presentation for dinner parties.

Make Ahead and Storage

Storing Leftovers

Any leftover kabobs should be cooled to room temperature before placing them in an airtight container. Store them in the fridge for up to 3 days, ensuring the flavors remain intact. When ready to eat, you’ll find these kabobs still packed with great taste and texture.

Freezing

You can freeze cooked kabobs by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. For best quality, consume within 2 months. When freezing, keep veggies and steak together on the skewer so they reheat evenly later.

Reheating

To reheat, gently warm the kabobs in a preheated oven at 325ºF for about 10-15 minutes or until heated through. Alternatively, you can reheat them on a grill or stovetop pan over medium heat to bring back some of the char and smoky flavor, just be careful not to overcook the steak.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is fantastic for these kabobs because of its texture and flavor, other cuts like skirt steak or sirloin also work well. Just make sure to cut them into similar-sized chunks for even cooking.

How long should I marinate the steak for the best flavor?

Marinating for at least 2 hours allows the flavors to penetrate the meat nicely, but if you have time, extending it to overnight (up to 24 hours) will deepen the taste even further and tenderize the steak more.

Can I make this recipe without a grill?

You certainly can. A grill pan or even broiling in the oven works well to get the desired char and caramelization. Just watch closely to prevent burning, and turn the kabobs frequently for balanced cooking.

Should I use wooden or metal skewers?

Both are great choices! Just remember to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers heat up quickly and can cook the interior more, so handle with care.

What’s the best way to tell when the steak is perfectly cooked?

Using a meat thermometer is the most reliable method. Medium-rare is about 125ºF internal temperature. If you don’t have a thermometer, look for a browned exterior with slight charring and a tender, juicy texture when you cut into a piece.

Final Thoughts

This Marinated Steak Kabobs Recipe is a shining example of how simple ingredients and straightforward techniques can create something truly special. Whether you’re grilling for a summer cookout or a cozy weeknight dinner, these kabobs bring together bold flavors, beautiful colors, and tender textures that everyone will love. Give it a try, and get ready to impress yourself and your loved ones with a dish that’s both delicious and fun to make.