Italian Marinated Steak and Vegetable Kabobs
These easy kabobs are packed with flavor, and they're perfect for your next cookout.
Equipment
- Wooden or metal skewers
Ingredients
For the kabobs:
- 3 lbs top sirloin steak
- 16 oz baby bella mushrooms
- 2 bell peppers
- 1 bunch asparagus
- 1⅓ cups Italian vinaigrette, store bought or use the recipe below
- 2 teaspoons sea salt
- 12 oz wild rice (I used 2 boxes of Uncle Ben's long grain and wild rice)
For the vinaigrette:
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- ⅔ cup olive oil
- 1 teaspoon granulated sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1½ teaspoons sea salt
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Instructions
For the vinaigrette:
- 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.
For the kabobs:
- 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.
Notes
If you prefer, use a store-bought Italian vinaigrette instead of making the one in this recipe. A non-fat dressing is not recommended.
Nutrition
Calories: 825kcalCarbohydrates: 56gProtein: 63gFat: 39gSaturated Fat: 7gCholesterol: 134mgSodium: 1594mgPotassium: 1661mgFiber: 6gSugar: 10gVitamin A: 1830IUVitamin C: 59mgCalcium: 102mgIron: 7mg
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