Description
Enjoy these Steak Kabobs, featuring marinated tender steak and vibrant veggies. With their fantastic flavor and straightforward preparation, they’re perfect for a quick meal that feels special. Serve with pasta and burrata for a delightful dinner!
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, garlic, and herbs.
- In two separate bowls, toss the beef chunks and the veggies in the marinade. Let sit for at least 30 minutes.
- Thread the steak on metal skewers, spacing the chunks evenly. On separate skewers, thread the veggies, folding squash ribbons for texture.
- Preheat your grill to medium-high (about 425°F). Clean and oil the grates if needed.
- Place veggie skewers on the grill and cook for 10–12 minutes, turning occasionally.
- Grill the steak skewers for 6–8 minutes total, flipping halfway through, until the internal temperature hits 130–135°F for medium rare.
- Plate with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
For added flavor, let the steak marinate longer than 30 minutes.
Adjust the cooking times based on your preferred doneness for the steak.
Pair with your favorite dipping sauces for extra flavor.
Nutrition
- Serving Size: 1 kabob
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg