Steak Kabobs: Charred and Tender

Ingredients

• 680 g Sirloin tip or New York Strip, cut into 4 cm cubes
• 2 large Bell peppers (red and green), cut into 4 cm squares
• 1 large Red onion, cut into 4 cm wedges
• 225 g Cremini mushrooms, stems removed
• 120 ml Extra virgin olive oil
• 80 ml Low sodium soy sauce
• 60 ml Balsamic vinegar
• 60 ml Worcestershire sauce
• 3 cloves Garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp freshly cracked black pepper
• 1/2 tsp Dried oregano

Instructions

1. 1

   In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire, garlic, mustard, and spices. Reserve 60ml of this mixture for basting.

2. 2

   Place cubed steak in a large bag and pour the remaining marinade over it. Seal and refrigerate for at least 30 minutes, but 2 hours is the sweet spot.

3. 3

   Thread ingredients onto skewers, alternating steak, peppers, onion, and mushrooms. Leave a tiny bit of space between each item.

4. 4

   Preheat grill to medium-high (200°C). Clean the grates thoroughly with a wire brush and lightly oil them.

5. 5

   Grill kabobs for 3–4 minutes per side, basting with reserved marinade, until steak reaches desired doneness (approx. 54°C for medium-rare).