Marinated Steak Kabobs
Achieve steakhouse-level tenderness with these Marinated Steak Kabobs. A secret velveting trick and a reserved glossy glaze guarantee juicy beef and perfectly charred vegetables every time.
Equipment
- Flat metal skewers
- Grill or large skillet
- Meat Thermometer
Ingredients
- 750g / 1.5 lb beef tri-tip, sirloin steak tips or other steak cut
- 3 capsicum / bell peppers (red, yellow green)
- 1 large red onion
- 16 small mushrooms
Marinade
- 1 tsp minced garlic
- 1 tsp onion powder
- 2 1/2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil
- 1/4 tsp black pepper
Cooking
- 16 flat metal skewers
- Olive oil
- Finely chopped parsley
Instructions
Prep the Steak and Vegetables
- Trim the beef if needed, then cut it into 3.25cm / 1.3 inch wide cubes. Aim for tidy, even chunks so they cook through together and you do not end up with unevenly cooked pieces.
- Cut the capsicum and red onion into 3.25cm / 1.3 inch wide squares. Matching the vegetable sizes to the beef ensures everything chars and turns tender at the same moment.
Mix the Marinade, Velvet the Beef, and Marinate
- In a bowl, stir together the marinade ingredients until the mixture looks unified and glossy. Stir in 1/4 teaspoon baking soda for a velveting effect to significantly improve tenderness.
- Add the beef cubes and toss until every side is coated. Cover and marinate for 1 to 24 hours, keeping in mind a minimum of 20 minutes if you are short on time.
Skewer and Season for the Grill
- Before the raw beef goes into the marinade, pour off a clean portion into a separate bowl and keep it untouched. This reserved marinade acts as your post-grill glaze for safe and bold flavor.
- Thread the beef, mushrooms, and vegetables onto 16 flat metal skewers. Keep the spacing slightly loose so heat can circulate, alternating two pieces of vegetables between each piece of beef.
- Brush the raw kebabs lightly with a portion of the reserved marinade so the vegetables get coated. Finish with a quick drizzle of olive oil so the surface sears beautifully instead of sticking.
High-Heat Sear and the Post-Grill Glaze
- Heat a BBQ or large skillet over high heat, add 1 tbsp of oil, and wait until it is smoking. Cook the kebabs in batches for 2 minutes on each side until slightly charred, totaling 8 minutes.
- Move the kabobs to a plate and immediately baste with the clean reserved marinade for a glossy finish. Cover loosely with foil, let rest for 3 minutes, then garnish with finely chopped parsley and serve sizzling hot.
Notes
Temperature Control: For the perfect medium-rare texture, remove the skewers from the heat when the beef reaches 135F. The carryover cooking during the 3-minute rest will finish the center perfectly.
Food Safety & Glazing: Always separate a clean portion of the marinade before adding the raw beef. This prevents cross-contamination and provides a punchy, vibrant glaze for finishing.
Skewer Mechanics: Use flat metal skewers to prevent the meat and vegetables from spinning when you flip them. If using bamboo skewers, double-thread two parallel sticks per kabob.
Indoor Method: You can achieve excellent char indoors by using a heavy cast iron skillet over high heat, or by finishing them fast under your oven broiler.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 380kcalCarbohydrates: 12gProtein: 38gFat: 20gSaturated Fat: 6gCholesterol: 110mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 90mgCalcium: 40mgIron: 4mg
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