Description
These Steak Kabobs feature marinated tenderloin and fresh veggies, grilled to perfection. It’s an easy and delicious meal ideal for summer gatherings or weeknight dinners.
Ingredients
Scale
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip
- 1 red bell pepper chopped into 1-inch pieces
- 1/2 white onion chopped
- 1 yellow squash thinly sliced with a peeler
- 1 zucchini thinly sliced with a peeler
- 1 cup cherry tomatoes
- 1/3 cup bachan’s roasted garlic japanese bbq sauce
- 2 tablespoons terra verde organic balsamic vinegar of modena
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 tablespoon chopped fresh herbs (basil and parsley)
Instructions
- Prepare the marinade by whisking together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, minced garlic, and chopped herbs in a bowl.
- In separate bowls, toss the beef chunks and veggies with the marinade. Allow them to sit for at least 30 minutes to enhance flavor.
- Assemble the skewers by threading steak pieces onto metal skewers with even spacing, and separately thread the marinated veggies, folding squash ribbons for added texture.
- Preheat the grill to medium-high heat, approximately 425°F, and clean the grates as needed.
- Place the veggie skewers on the grill and cook for 10–12 minutes, turning them occasionally to ensure even cooking.
- Next, add the steak skewers to the grill and cook for 6–8 minutes total, flipping halfway through until the internal temperature reaches 130–135°F for medium rare.
- Plate the skewers with angel hair pasta tossed in pesto, and a ball of burrata drizzled with balsamic glaze. Enjoy!
Notes
For extra flavor, let the meat marinate longer if time allows.
Metal skewers work best; soak wooden skewers in water beforehand to prevent burning.
Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg