Yes, Marc (and dad!) there IS a superfood that you like: STEAK! Contrary to what many might believe, a little red meat every once in awhile is A-okay. Not only is it a great source of protein, but it’s high in Iron, Zinc, and B vitamins. Plus, it satisfies the man-cravings which is always a good thing.
Aside from the steak, we’ve got bell peppers, and garlic in the veggie kabobs. The bell peppers are high in vitamin C, vitamin A, and antioxidants, while garlic is great for detoxification, reducing inflammation, and reducing cholesterol. Sounds like a healthy duo to me!
This meal couldn’t have been easier to make. I used a super simple soy-sauce based marinade for the steak and a flavor-packed dijon vinaigrette to marinate the veggies in. They both turned out so good! Marc even ate a few mushrooms….it was a miracle!
It’s meals like this that remind me how the simplest meals are often the best. I know it would have been more asthetically-pleasting to put the veggies and steak on the same kabobs, alternating veggies and steak, but Marc and I both prefer our veggies charred and our steak pink. So we put our steak on one kabob and veggies on another, and put the veggies on about 10 minutes before the steak. You can do it this way, or cook your steak and veggies on the same kabobs…it’s up to you!
A meal made completely on the grill also ended up being a great way to enjoy a beautiful summer night. A glass of wine on the patio waiting for dinner to be cooked…it doesn’t get much better than that!
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 2 cloves garlic
- 2 lbs sirloin steak cut into 1" cubes
- 1 bell pepper orange or red, cut into chunks
- 1 red onion cut into chunks
- 12 oz mushrooms halved
for the dijon vinaigrette veggies:
- 2 tbsp dijon mustard
- 2 tbsp olive oil
- juice of 1 lemon
- 2 cloves garlic minced
- salt and pepper to taste
- metal skewers or wood skewers soaked in water for an hour
- Combine soy sauce, brown sugar, olive oil, and garlic in large ziploc bag.
- Add cubed steak and shake to thoroughly combine.
- Refrigerate for 1-2 hours or let sit at room temperature for 30 minutes.
- If you refrigerate let sit at room temperature for 30 minutes before grilling.
- Once ready to grill, thread cubed steak onto skewers.
- To make the dijon vinaigrette, just combine dijon mustard, olive oil, lemon juice, garlic, and salt and pepper and stir to combine.
- Toss with veggies.
- Thread the veggies onto skewers.
- Heat grill to medium-high heat.
- If you like your veggies well done, add veggie skewers and cook 5-10 minutes, depending on how "done" you like your veggies.
- Add steak skewers to grill and cook until meat is browned, turning every 2-3 minutes, about 10-12 minutes total.
- Remove from grill and enjoy!