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Marinated Steak Kabobs Recipe

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4.2 from 25 reviews

These marinated steak kabobs offer a flavorful and colorful meal perfect for grilling season. Tender flank steak chunks are marinated in a tangy mixture of mustard, soy sauce, Worcestershire sauce, garlic, and spices, then skewered alternately with vibrant bell peppers and red onions. Grilled to a juicy medium-rare perfection, these kabobs are an easy and delicious way to enjoy a balanced, protein-rich dinner.

  • Total Time: 2 hours 27 minutes
  • Yield: 4 servings

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

  • 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)

Instructions

  1. Prepare the Marinade: Place all the marinade ingredients, including Colman’s mustard, soy sauce, Worcestershire sauce, olive oil, black pepper, Kosher salt, and minced garlic, into a small bowl. Whisk them together thoroughly until the mixture is well combined.
  2. Marinate the Steak: Place the steak chunks into a large resealable plastic bag and pour in the marinade. Press out excess air, seal the bag, and massage the steak around to ensure each piece is evenly coated. Refrigerate for a minimum of 2 hours, or up to 24 hours for deeper flavor infusion.
  3. Preheat the Grill: Light your gas or charcoal grill and bring it to a high heat. Once hot, clean the grill grates thoroughly and brush them lightly with vegetable oil to prevent sticking.
  4. Assemble the Kabobs: While the grill is heating, thread the marinated steak pieces onto the skewers, alternating with cut bell pepper pieces and red onion chunks. Leave a small gap between each piece to ensure even cooking. Brush the vegetables lightly with some of the remaining marinade to enhance flavor.
  5. Grill the Kabobs: Place the assembled kabobs perpendicular to the grill grates. Cook over medium-high heat for about 3 to 4 minutes on each side, turning carefully to char the veggies slightly and cook the steak to medium-rare (about 125ºF internal temperature).
  6. Rest and Serve: Remove the kabobs from the grill and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring tender and juicy steak.

Notes

  • For more well-done steak, extend grilling time by 2-3 minutes per side, but beware of overcooking.
  • Soak wooden skewers in water for at least 30 minutes before using to prevent burning on the grill.
  • Marinate up to 24 hours ahead to maximize flavor, but avoid extending beyond 24 hours to prevent texture degradation.
  • Vegetables can be substituted with mushrooms or zucchini as desired.
  • Letting kabobs rest after grilling is essential for juicy results.
  • Use a meat thermometer to accurately check steak doneness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/marinated-steak-kabobs-recipe/