Thursday, May 29, 2014

Day One-Hundred Eleven - Steak Kabobs (5.24.14)

Night number two of Memorial Day weekend was steak kabobs. We didn't grab a picture for this dish either, oops! Take our word for it though, they were well plated and appearance was mouth watering.

Marinade Ingredients
  • 1 cup vegetable oil
  • 3/4 cup soy sauce
  • 1/2 cup lemon juice
  • 1/2 cup teriyaki sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup prepared mustard
  • 1 1/2 teaspoons coarsely cracked black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon meat tenderizer (optional)
Other Ingredients
  • 4 1/2 lb top sirloin (could use any meat)
  • 6 bell peppers
  • 3-4 medium onions
  • kabob skewers
  1. Cut bell peppers and onions into square pieces (about 1-in x 1-in).
  2. Remove marinated meat from refrigerator and stir.
  3. Assemble kabob by alternating meat, peppers and onions as desired.
  4. Grill kabobs to desired doneness.

Potter: They were delicious. We marinated the meat all day then prepped the kabobs with fresh onions and multiple colored bell peppers.

Katie: The kabobs were great! I think the best I've had. Marinating the meat all day definitely paid off and the flavors were awesome. The only thing I would have changed was maybe keeping them on the grill a bit longer to get more char on the edges, but that is a fine line since you don't want to overcook the meat.