Description
Savor the unforgettable experience of grilled steak kabobs that bring tantalizing flavors to every bite, showcasing juicy meat and vibrant vegetables.
Ingredients
Scale
- 2 1/2 pounds top sirloin steak (or substitute ribeye steak)
- 2 large red bell peppers
- 1 large red onion
- 8 to 10 bamboo skewers
- 1/3 cup avocado oil
- 2 1/2 tbsp sherry wine vinegar (or balsamic vinegar)
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp coarse sea salt flakes
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tbsp fresh thyme
- 1 1/2 tbsp fresh, chopped rosemary
- 8 to 10 garlic cloves (pressed)
- 1 recipe ‘Avocado Chimichurri Sauce’
- 1 recipe ‘Easy Oven-Roasted Potatoes’
Instructions
- Select fresh and quality top sirloin or ribeye steak. Trim off excess fat, then cut into 1-inch cubes.
- Chop the bell peppers into similar sized pieces. Slice the onion into chunky wedges.
- In a mixing bowl, combine avocado oil, sherry wine vinegar, Worcestershire sauce, salt, pepper, garlic powder, onion powder, thyme, rosemary, and garlic. Whisk well.
- Pour the marinade over the steak in a bag or bowl. Refrigerate for at least 2 hours, ideally overnight.
- Preheat your grill to medium-high. Thread marinated steak and veggies onto skewers, alternating between them.
- Place skewers on the hot grill and cook for 10-15 minutes, turning frequently, until steak reaches 130°F (54°C) for medium-rare.
- Arrange the grilled kabobs on a platter and drizzle with avocado chimichurri sauce.
Notes
Let the kabobs rest for a few minutes post-grilling to allow juices to redistribute. Customize with different vegetables as desired.
Nutrition
- Serving Size: 1 kabob
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg