Grilled Steak and Veggie Kebabs
printed from melskitchencafe.com
*Serves 4 to 6
1/2 cup soy sauce
3/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon pepper
2 pounds steak tips or sirloin steak/roast, poked all over with a fork and cut into 1 1/2-inch chunks
2 red bell peppers, seeded and cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch pieces
10 ounces white mushrooms, stemmed
6 12-inch metal skewers or 6-8 wooden skewers, soaked in water for an hour
In a small bowl, whisk together the soy sauce, olive oil, garlic and pepper. Transfer 1/3 cup of the mixture to a large microwave-safe bowl. Place the remaining mixture in a gallon-size ziploc bag and add the meat, tossing lightly. Press the air out of the bag, seal and refrigerate for at least 1 hour or up to 2 hours (don't marinate longer than 2 hours or the beef will be too salty).
Add the bell peppers, onion and mushrooms to the bowl with the reserved soy sauce mixture and toss to coat. Wrap tightly with plastic wrap and let marinate for 30 minutes. Microwave the vegetables until the onions are translucent at the edges, about 3 minutes, stirring halfway. Uncover the vegetables and set aside until the meat is fully marinated.
Thread the meat onto the skewers, distributing the veggies among the pieces of meat. Grill the kebabs over medium heat, covered, turning frequently, until the meat is well browned and vegetables are tender, about 14-16 minutes. Serve.