Ingredients
Marinade
- ⅓ cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary (finely chopped, or 2 teaspoons dried rosemary)
- 3 cloves garlic (minced)
- 2 teaspoons Dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon onion powder
Main Ingredients
- 1 pound top sirloin (cut into 1 inch pieces)
- 8 ounces mushrooms (cleaned and halved)
- 2 bell peppers (different colors, cleaned and cut into 1 inch pieces)
- 1 large red onion (cleaned and cut into 1 inch pieces)
- 1 to 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Chopped fresh parsley (optional garnish)
Instructions
- Prepare the Marinade: In a small bowl or glass measuring cup, whisk together balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, rosemary, minced garlic, Dijon mustard, black pepper, and onion powder until well combined to make a flavorful marinade.
- Marinate the Steak: Cut the top sirloin into 1-inch pieces and place them into a large ziplock bag. Pour the prepared marinade over the steak pieces, seal the bag, and refrigerate for at least 1 hour and up to 8 hours to allow the flavors to infuse.
- Preheat the Grill: When ready to cook, remove the steak pieces from the marinade, discarding the excess liquid. Heat your grill to medium-high heat to prepare for grilling the kabobs.
- Prepare the Kabobs: Season the mushroom halves, bell pepper pieces, and red onion chunks with salt, pepper, and 1 to 2 tablespoons of olive oil. Thread the marinated steak and vegetables alternately onto skewers, ensuring a balanced mix of meat and veggies on each skewer.
- Grill the Kabobs: Place the assembled kabobs on the hot grill and cook for 3 to 5 minutes per side. Turn the skewers as needed to ensure all sides of the meat and vegetables are evenly cooked and lightly charred.
- Serve: Remove the kabobs from the grill once cooked to your desired doneness. Optionally, sprinkle with chopped fresh parsley for a bright, fresh garnish and serve immediately.
Notes
- Marinating the steak longer than 1 hour will deepen the flavor and tenderize the meat further.
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- You can substitute sirloin with other grilling-friendly cuts like ribeye or flank steak, adjusting cooking times as needed.
- Use a digital meat thermometer to ensure steak reaches your desired doneness (e.g., 135°F for medium-rare).
- Vegetables can be varied based on preference; zucchini or cherry tomatoes work well too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
