Description
These steak kabobs are bursting with flavor from herb-marinated beef and fresh veggies. A quick and simple meal that’s perfect for gatherings or family dinners.
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
- In a bowl, whisk together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs to prepare the marinade.
- Toss beef chunks and veggies in the marinade separately. Let them marinate for at least 30 minutes.
- Thread steak onto metal skewers, spacing evenly, and thread the veggies onto separate skewers, folding squash ribbons for texture.
- Preheat the grill to medium-high (about 425°F), cleaning and oiling the grates if needed.
- Grill the veggie skewers for 10–12 minutes, turning occasionally until cooked through.
- Add steak skewers to the grill and cook for 6–8 minutes total, flipping halfway, until the internal temperature reaches 130–135°F for medium-rare.
- Serve with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
Marinating for longer than 30 minutes can enhance the flavor.
Make sure to check the internal temperature of the steak for desired doneness.
Pair with a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg