Looking for a quick, low mess, low stress dinner? Here is your answer! Sirloin Steak, fresh veggies, and a flavorful marinate is all that goes into this dinner that will be impressive (and tasty enough!) to serve to guests.
Sirloin Steak Kabobs
Kabob Ingredients:
Red Onion (cut into chunks)
White Button Mushrooms
Little Potatoes
Bell Pepper (any color and cut into 1-2' squares)
Marinade Ingredients:
1/4 cup Worcestershire
1/4 cup Low Sodium Soy Sauce
1/4 cup Olive Oil
1 1/2 Tablespoon minced Garlic
1 Tablespoon Dijon Mustard
1 teaspoon Black Pepper
1 teaspoon Fresh Rosemary
1 Tablespoon Local Honey
Cut the Wells Farms Sirloin Steak into 1" cubes and place in a glass baking dish. Mix together all ingredients for the marinade and pour on top of steak. Cover and refrigerate 1 -3 hours.
Peel small potatoes and boil just until tender but not too soft. Drain and cool. Cut peppers and onions into 1" pieces. Skewer all vegetables and steak in alternating pattern. (Another option is to skewer all vegetables in alternating patterns on one skewer and the steak on another in order to get the veggies cooked a little softer without overcooking the steak.) If you are using wooden skewers, make sure to soak them in water for a bit before grilling to prevent them from burning. Place the skewered meat and vegetables on the grill over medium heat. Cook until the steak and veggies reach your desired level of doneness. Steak cooked to medium (160 degrees) temperature is recommended.
