Asian Steak Kabobs
Whew……it’s hot outside! I was watching the National news this morning and saw above average temperatures all across the country. I’ve been trying to plan light meals for these scorching summer days, while also trying to incorporate fresh produce from our CSA shares and our own little backyard garden. This recipe is both light, and helps us use up some of those vegetables.
These kabobs are marinated, then skewered and grilled. I chose to skewer the steak and the vegetables separately, because I feel it gives the person grilling more control over the food. If the vegetables need more time on the grill but the steak is finished, the meat can be removed while the vegetables continue to cook. We took the kabobs to my parent’s house, and grilled them up while the kids were playing in the pool. No better ending to a great summer day.
Asian Steak Kabobs
Heather @ Onceamonthmom.com; adapted from Steamy Kitchen
- 3 pounds sirloin steak
- 7.5 cups quartered yellow bell peppers
- 2 cups wedged red onion
- 1 cup wedged sweet Vidalia onion
- 1 pint cherry tomatoes
- 3 cups sliced zucchini
- 2 cups pineapple chunks
- 8 teaspoon freshly grated ginger
- 6 teaspoon sesame oil
- 12 tablespoon soy sauce
- 16 bamboo skewers
- Salt and pepper to taste
Place bamboo skewers in water and allow to soak. Make marinade by combining ginger, garlic, sesame oil and soy sauce. Set aside and cut sirloin into 1.5 inch cubes. Mix meat, half of marinade, salt and pepper in a large bowl, cover and refrigerate for a few hours or overnight. Chop vegetables and combine in a bowl with the remainder of the marinade, cover and refrigerate until ready to cook. Once ready to cook, place meat and vegetables on skewers. Grill over high heat covered for 5 minutes on each side, then over low heat covered to desired level of doneness. Serve over rice if desired.
Follow directions above for prepping skewers and marinade. Chop meat and vegetables and place on skewers. Place skewers in freezer bags and pour marinade into bags over skewers. Label and freeze. To serve: Thaw in fridge. Grill over high heat covered for 5 minutes on each side and then over low heat covered to desired level of doneness. Serve over rice if desired.
**conversion chart image provided by Erik Spiekermann