Grilled Steak Kabobs
Grilled steak kabobs are one of the easiest and best-tasting steak recipes I've ever made. The marinade is filled with impressive flavor from only a handful of pantry items, and it results in a steak that everyone I've served them to raves about!
Servings 4
Calories
Ingredients
- 1 pound tenderloin/filet mignon, top sirloin, or ribeye Cut into 1 1/2 inch pieces
- 2 1/2 Tablespoons Tamari
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons avocado or olive oil
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 teaspoon gochujang
Instructions
- Make the marinade. Whisk the marinade ingredients together in a bowl large enough to fit the steak.
- Marinate the steak. Toss the steak in the marinade until coated, then refrigerate and marinate for 30 minutes or several hours if using a tougher cut of beef.
- Skewer the kabobs. Place the steak pieces on skewers, putting the longer sides of the steak through the kabob. Save the remaining marinade for brushing onto the kabobs.
- Grill the steak and brush with marinade. Preheat the grill to 425F. Place kabobs across the grill and brush a generous amount of the saved marinade from the bowl onto each.
- Rotate and keep brushing. Rotate the kabobs every 3-4 minutes, and brush the marinade on every time you rotate them. Cook on the grill until the steak is fully cooked or at your desired internal temperature in the thickest part of the beef (internal temperature should be 125-30F for medium rare or 135-140F for medium). Remove the cooked kabobs and cover with foil to rest for several minutes before serving! Note: do not brush the marinade on at the end unless you made a separate batch of sauce that wasn't marinaded with the raw beef.