Vegetable Steak Kabobs

Name: Vegetable Steak Kabobs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams beef top sirloin steak; 355 milliliters cherry tomatoes; 1 teaspoons each dried marjoram, basil and oregano; 1 teaspoons dried rosemary, crushed; 2 to 3 garlic cloves, minced; 2 smalls green peppers, cut into 1-inch pieces; 2 Tbsps ketchup; 227 grams whole fresh mushrooms; 118 milliliters olive oil; 2 mediums onions, cut into wedges; 79 milliliters red wine vinegar; 1 teaspoon Worcestershire sauce

Vegetable Steak Kabobs might be just the main course you are searching for. One portion of this dish contains approximately 28g of protein, 8g of fat, and a total of 220 calories. This recipe serves 6. If you have red wine vinegar, onions, marjoram, and a few other ingredients on hand, you can make it. 141 person have tried and liked this recipe. It will be a hit at your valentin day event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 30 minutes. Vegetable Steak Kabobs, Steak and Vegetable Kabobs, and Grilled Steak and Vegetable Kabobs are very similar to this recipe.

Instructions

In a large resealable plastic bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings.

Ingredients you will need

Worcestershire Sauce

Seasoning

Ketchup

Vinegar

Garlic

Cooking Oil

Equipment you will use

Ziploc Bags

Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat.

Ingredients you will need

Beef Cubes

Equipment you will use

Ziploc Bags

Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for 8 hours or overnight.

Ingredients you will need

Vegetable

Mushrooms

Marinade

Peppers

Onion

Beef

Equipment you will use

Ziploc Bags

Drain and discard marinade from beef.

Ingredients you will need

Marinade

Beef

Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.

Ingredients you will need

Vegetable

Marinade

Beef

Equipment you will use

Wooden Skewers

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from heat for 10-14 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) turning and basting occasionally with reserved marinade.

Ingredients you will need

Cooking Oil

Marinade

Beef

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

Grill

Tongs

Equipment

Ingredients

Servings:

680grams

beef top sirloin steak 355milliliters

cherry tomatoes 1teaspoons

each dried marjoram, basil and oregano 1teaspoons

dried rosemary, crushed 2

to 3 garlic cloves, minced 2smalls

green peppers, cut into 1-inch pieces 2Tbsps

ketchup 227grams

whole fresh mushrooms 118milliliters

olive oil 2mediums

onions, cut into wedges 79milliliters

red wine vinegar 1teaspoon

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Crossbow Sonoma Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.