Grilled Steak and Vegetable Kabobs

These Grilled Steak and Vegetable Kabobs are marinaded in a barbecue and balsamic dressing to bring the perfect delicious flavor combination just in time for grilling season!

I couldn’t be happier that spring weather has arrived in Michigan and is here to stay. I also love that my parents like to buy new things regularly and give us their used items like their old grill. I had my first try with these kabobs on our “new” grill and they turned out great! I actually made these earlier in the day at my house then brought them to my parents’ house later for Mother’s Day and they even tasted great reheated. I call that a success.

Now some of you may be pros at using the grill, but I am far from it. And to be honest I don’t consider myself a “pro” at anything in regards to cooking, baking or grilling. It’s a work in progress as I am constantly learning new techniques and skills. When I started blogging I knew I had a ton to learn, not just in regards to blogging itself but also cooking. That may sound strange but I was the typical cook before blogging and by my definition that meant not straying too far from the regular (basic) dishes I would make. Now that I’m blogging I’m consistently cooking a variety of meals weekly. Thankfully my husband and kids (sometimes) are happy to taste test my new creations.

Dietitian’s Dish

Top sirloin steak is perfect for grilling or broiling which made them the perfect choice for kabobs. Top Sirloin Steak may also be referred to as Sirloin Butt Steak or Top Sirloin Butt Center-cut Steak. This steak is considered lean and contains only 156 calories, 5 grams of fat and 26 grams of protein for a 3-ounce serving.

Grilled Steak and Vegetable Kabobs

Marinated sirloin steaks and veggies on a stick!

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Ingredients

  

• 1 lb top sirloin steak cut into 1 1/2 inch cubes
• Marinade:
• 1/4 cup barbecue sauce
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon minced garlic
• Vegetables:
• 1 medium onion
• 1 zucchini
• 1 yellow pepper
• 1 red pepper
• 1 cup mushrooms

Instructions

 

• Combine marinade ingredients and steak cubes in a sealed plastic bag. Refrigerate at least 30 minutes.
• Chop vegetables into large pieces, about 1 1/2 inches wide.
• Thread steak onto skewers alternating with the vegetables. Thread remaining vegetables onto skewers for vegetable kabobs. Discard remaining marinade.
• Grill for about 10 minutes over medium heat or until desired doneness.
• Serve with your favorite grain like rice, orzo or farro!

Tried this recipe?Let us know how it was!

Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.

Disclaimer: This post is sponsored by the Michigan Beef Industry Commission. I was compensated for my time but my views and opinion on this post are and will always be my own.

This Grilled Steak and Vegetable Kabobs post first appeared on Chocolate Slopes.