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grilled steak and veggie kabobs with dijon vinaigrette

Ingredients

  • cup soy sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon 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 tablespoon dijon mustard
  • 2 tablespoon 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

Instructions

  • 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!