If you’re looking for a fuss-free grilling recipe, this is the one! Italian Marinated Steak Kabobs are quick, easy to make, and your family and guests will LOVE them. How do I know? My mom has been making a variation on this recipe for every Memorial Day that I can remember. They’re great for weeknight dinners on the porch or having friends and family over for a weekend cookout. They’re gluten-free and dairy-free, and vegetarians will love the veggie kabobs. Win-win for all!
My mom’s recipe is one of those no-recipe recipes. You cut up some beef and veggies, and marinate them in Good Seasons Italian dressing overnight. Grill the next day for dinner, and serve over wild rice.
I tweaked it only slightly by making my own Italian vinaigrette. I like to control what goes into the vinaigrette instead, and it’s pretty easy to make your own. Funny enough, I always make it in one of those Good Seasons salad dressing containers that you used to be able to get at the grocery store. I looked for one the last time I was there, but couldn’t find one. Amazon to the rescue though! Here’s something similar: OXO Good Grips Salad Dressing Shaker. These containers are a great way to store homemade salad dressing.
This vinaigrette, however, you won’t need to store for very long. You’ll pour half of it over the sirloin steak and let that marinate for 24 hours. The rest you’ll pour over the vegetables and marinate for 2–3 hours. If you aren’t using mushrooms, you could marinate the asparagus and peppers for a full 24 hours too, but I found that the mushrooms got soggy if they sat in the marinade overnight.
I served the Italian Marinated Steak Kabobs over wild rice (Uncle Ben’s in the orange box), because that’s what my mom always does. Plain white rice, brown rice, or this golden rice would be good, too! Along with the kabobs, she always serves a Mississippi mud pie for dessert. My dad’s birthday always falls right around Memorial Day, and that’s one of his favorites. We’ve been eating that for years, too. I’m working on tweaking that recipe and will be sharing it soon!
I’m pretty sure most people are serving burgers and bratwursts for Memorial Day, but my family is always feasting on this recipe for Italian Marinated Steak Kabobs. We look forward to it, too, because my mom doesn’t make it any other time during the year! We used to have my grandparents come over to share it with us for a Memorial Day lunch, and now we have my husband and my brother’s wife join us, too. Do you have any non-traditional holiday food traditions in your family? I’d love to hear them in the comments below!Print
Italian Marinated Steak and Vegetable Kabobs
You can easily use store-bought Italian vinaigrette instead of making your own (nonfat not recommended).
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours 40 minutes
- Yield: 6 servings 1x
- Category: dinner
For the kabobs
- 3 lbs top sirloin steak
- 2 (8 oz) packages baby bella mushrooms
- 2 bell peppers (I used yellow and orange)
- 1 bunch asparagus
- 1⅓ cups Italian vinaigrette (store bought or use the recipe below)
- 2 teaspoons kosher salt
- 2 (6 oz) boxes long grain & wild rice (I used Uncle Ben’s)
- Wooden or metal skewers
For the Italian vinaigrette
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- ⅔ cup extra virgin olive oil
- 1 teaspoon granulated sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt
In a jar with a tight-fitting lid, combine the Italian vinaigrette ingredients. Screw the lid on and shake vigorously until the vinaigrette ingredients are combined.
Cut the sirloin steak into 1-inch cubes. Place in a bowl or a container with a lid, and pour half of the Italian vinaigrette over the top. Stir to coat the steak. Cover and place in the refrigerator for up to 24 hours.
Two hours before you’d like to serve the meal, slice the mushrooms in half. Cut the peppers into 1-inch cubes. Cut the ends off of the asparagus, and cut the asparagus into 2–3 inch segments. Place in a bowl or a container with a lid, and pour the remaining Italian vinaigrette over the top. Stir to coat the vegetables. Cover and place in the refrigerator.
30–40 minutes before you’d like to serve the meal, heat a grill to medium high heat (or before that if you’re using charcoal). Cook the wild rice according to package instructions.
Remove the steak and vegetables from the refrigerator. Thread the steak and vegetables onto skewers. I threaded them onto separate skewers since the cooking time is slightly different. Sprinkle 1½ teaspoons of kosher salt over the kabobs.
Using grilling tongs to keep your hands away from the heat, brush the grill with a paper towel soaked in a little canola oil to make the surface non-stick.
Place the vegetable skewers on the grill and grill for 4–5 minutes per side (flipping once), or until tender and charred in places.
Place the steak skewers on the grill and grill for 3–4 minutes per side (flipping once) for medium, or until your desired doneness is reached.
When the rice is done cooking, fluff it with a fork and transfer to a serving platter. Place the grilled steak and vegetable skewers on top. Serve immediately.