Juicy cuts of sirloin steak marinate into the most tasty Summer Steak Kabob!
These are a fan favorite with a ton of flavor.
This post is sponsored by the Iowa Beef Council.
It's Summer grilling season!
Honestly nothing is much better in my book than waking up on a sunshine filled day already thinking about what you'll be grilling that night for dinner.
Anyone with me?
It's something to look forward to as the day gets filled with all the warm weathered activities. Coming home to dinner already prepped, marinated and ready is a WIN in my book.
The Iowa Beef Council and I wanted to give you all a GREAT grilled dish this month. One that is easy, yet 100% full of flavor. Friends, I'm pretty sure we did it. These Summer Steak Kabobs were a big hit at our house!
We even had an extra kid at our house the night I served them {seems to happen a lot in the Summer} and she went home and told her Mom how great they were. Look at that! Just me getting random kids to eat their meat and vegetables.
Honestly, I think I'd eat shoe leather marinated in this stuff....but thankfully this perfectly tender sirloin cut was close by. Sirloin is actually composed of several types of steak; the top sirloin butt and the bottom sirloin butt. The top section is always prized for grilling, but the bottom is just as good.
Look at how pretty these kabobs are!
I decided to add a colorful yellow squash {any zucchini will do} and some sweet mini orange, red and yellow peppers. Both veggies are friendly to the palate and will soak in anything you sprinkle or brush on. Plus, they are mild so kids are more apt to try them!
When assembling kabobs you always want to make sure you leave a wee bit of space between the steak and veggies. This will ensure even cooking. Also make sure to cut the cubes of sirloin in relatively the same sizes.
No one wants overdone steak!
Let's be honest, it's also just fun to eat food off a stick. We love these reusable metal skewers, but wooden ones works just fine. If using wooden skewers make sure to soak them in water before assembling as this will help prevent any burning.
Kabobs are also fun because YOU get to create what gets layered on. I personally like to make them colorful. Here is a great resource for additional kabob recipes - look at all the options!
The marinade for this cut of sirloin is a great combination of olive oil, soy sauce, Worcestershire sauce, onion, garlic, mustard, lime juice and more seasonings.
I mean, anything would taste good marinated in that, right?
You grill these kabobs over medium high heat to your desired doneness, but we choose about 6-8 minutes a side. Just enough to get great grill marks and leave each bit of sirloin with a slightly tender, pink middle.
This dish is ideal for Father's Day this weekend - but also great for any night of the week! Just a few minutes of prep early in the day helps to make dinner easy - and better yet - super flavorful.
Be sure to tag the Iowa Beef Council {@iowabeefcouncil} and myself {@sweetsavoryeats} when you make these. We'd love to see your photos!
A big, beautiful thank you to the Iowa Beef Council for sponsoring this post.
Summer Steak Kabobs
Yield: 8 kabobs
Prep time: 4 HourCook time: 16 MinTotal time: 4 H & 16 M
Cuts of sirloin steak soak in an incredible marinade before being skewered with yellow squash and sweet peppers on kabobs. Flavorful and fun!
Ingredients
For the Marinade
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 T dried minced onion
- 1 t ground mustard
- 1 t salt
- 1 T Montreal Steak Seasoning
- 1 T garlic, minced
- 1 lime, juiced
For the Kabobs
- 3 lbs sirloin steak, cut into large cubes
- 2 small yellow squashes, sliced
- 10 mini sweet peppers
Instructions
- In a bowl combine all of the marinade ingredients in a large Ziploc baggie or bowl (include the juiced limes). Remove 1/4 of the cup of the marinade and keep separate.
- Cut the sirloin steak into large cubes and place in the marinade. Let the steak marinate in the fridge for 3-4 hours. About 30 minutes before grilling remove it from the fridge and set out to bring to room temperature.
- Right before grilling skewer the steak, squash and peppers, alternating each. Remember to leave a little bit of space between each piece to ensure even cooking.
- Heat the grill to medium high heat. Place on the grill and close the lid.
- Flip after 8 minutes and brush on the extra marinade with a grill brush. Cook an additional 6-8 minutes until you have your desired doneness.
- Remove from the grill and let rest a few minutes before eating.
Notes:
Tips for cutting steak: Place in the freezer for 30-45 minutes before slicing to create more uniform pieces.
Nutrition Facts
Calories
137.27Fat (grams)
13.71Sat. Fat (grams)
1.89Carbs (grams)
3.43Fiber (grams)
0.29Net carbs
3.14Sugar (grams)
1.09Protein (grams)
0.94Sodium (milligrams)
993.58Cholesterol (grams)
0.00
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