Grilled Steak Tips (Kebabs) (82 or 150)

Beef. It's what's for dinner. I was looking for something quick and easy to ease into another long weekend. The girls and I are headed to eastern Washington on Friday, and am not cooking tomorrow. So I made enough steak marinade for two nights worth. OR I'll have it for lunch tomorrow. 

This felt like a standard marinade to me. Same old stuff in it: soy, garlic, oil, something sweet. This one asked for Italian Seasoning  2 tsps of it! That was WAY too much Italian Seasoning for me. 

Grilled Steak Tips (Kebabs)

Recipe from Lemon Blossoms

Serves 6

For the Kebabs:

• 1 1/2 pounds beef sirloin tips, top sirloin or flap steak, trimmed and cut into 1 or 1 1/4-inch cubes
• 2 bell peppers, any color, cut into 1-inch pieces
• 8 ounces cremini mushrooms, cut in half
• 1 small red onion cut into 1-inch pieces (try to keep 3 layers of onion together.

For the Marinade:

• 1/4 c soy sauce or Tamari
• 1/4 c olive oil
• 3 T Worcestershire sauce
• 1 T fresh lemon juice or red wine vinegar
• 3 garlic cloves minced
• 1 T honey or brown sugar
• 2 tsp fresh rosemary, finely chopped or 1 teaspoon dried Italian seasoning

Whisk together the marinade ingredients in a medium sized mixing bowl. Reserve about 2 tablespoons of the marinade.

Pat the meat dry with paper towels. Place the cut steak in a resealable plastic bag. Pour all but the reserved marinade over the meat, seal the bag and press out as much air as possible. Marinate in the refrigerator for 1 hour and up to 8 hours.

About 30 minutes before grilling the kebabs, toss the bell peppers and mushrooms with the reserved marinade.

For Gas Grill

Preheat an outdoor grill to medium-high heat to about 400°F. – 450° F. Grill to desired doneness.