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.
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