I got a new Weber grill for our patio makeover this week and I couldn’t wait to try it out! This is one of my go-to healthy and tasty recipes for summer: asian steak kabobs! So yummy!
1 ½ lbs sirloin steak
2 italian squash (zucchini)
2 yellow squash
1 sweet onion
baby bella mushrooms
red & yellow pepper (1 each)
2 cups soy sauce
½ cup sesame oil
2 tbsp minced garlic
4 tbsp srirachi sauce
1 tsp minced ginger
These kabobs are incredibly simple to prepare, the most important thing is the marinade, it gives the steak and veges their delicious flavor. First step in your prep, cut sirloin into 1½ cubes and set aside.
You’ll mix two batches of marinade, the first to marinate the steak in the fridge, the second batch for use on the grill. For each batch mix 1 cup of soy sauce, ¼ cup of sesame oil, 1 tbsp minced garlic, 2 tbsp sriracha sauce, and ½ tsp minced ginger.
Coat steak in marinade, cover with plastic wrap and marinate the steak for 2 to 3 hours in refrigerator.
Cut veges in large chunks in preparation to assemble.
Layer the steak and veges on your skewers (if using bamboo skewers instead of metal be sure to soak them in water for 30 minutes so they don’t burn).
Before you grill, make a fresh second batch of marinade.
Cook at 400 degrees on grill for about 20 minutes and baste kabobs with second batch of marinade every few minutes.
If your steak and vege skewers are cooking directly on the grill you may need to cook for less time, just keep an eye on them! I cooked mine a minute too long this time which resulted in a few burned edges but still delicious!
I’ll share my patio makeover tomorrow with my new Weber grill!