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These easy Grilled Steak Kabobs are marinated overnight in a flavorful, savory sauce that makes the steak incredibly tender and delicious. Instead of threading everything onto skewers, the marinated steak and colorful vegetables are cooked together in a grill basket for an easy, fuss-free dinner.
Reserve some of the delicious marinade to drizzle over the finished steak and vegetables, then serve everything over fluffy rice for a simple summer meal the whole family will love.
They are super, super flavorful and the sauce is exceptional! My family LOVED it! We hope you get a chance to try it!
These are the GRILL BASKETS I used. See them on Amazon HERE. They worked great. Eager to try them again!
Ingredients
- 2 1/2 -3 lbs steak, cut into 1 inch cubes (I used T bone, but you can use whatever you like)
- MARINADE:
- 2 C ketchup
- 1 1/2 Tb salt
- 6 Tb A1 steak sauce
- 6Tb sugar
- 6 Tb apple cider vinegar
- 6 Tb Worcestershire sauce
- 1 C water
- 6 Tb olive oil
- VEGGIES:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1/2 red onion
- 1 pint grape tomatoes
- White rice, cooked according to package instructions
Instructions
- Pour all of the sauce ingredients into a medium sized sauce pan and whisk it together. Heat it up, over medium high heat, stirring occasionally until boiling and combined. Remove the pan from the heat and allow it to cool for a bit while you cut up the steak.
- Take a sharp pair of kitchen scissors and cut your steak up into 1 inch cubes, and place them in a bowl.
- Cut your veggies into 1 inch chunks and place them in a bowl.
- Reserve about 1 1/2 cups of the sauce and refrigerate it separately from the meat and veggies.
- Pour half of the remaining sauce over the meat, and half over the veggies. Cover and refrigerate overnight, or for 8-12 hours.
- Spray your grill baskets generously with cooking spray. Place them on the grill and then turn the grill on, allowing it to preheat about 400 degrees.
- Carefully place the meat in the grill baskets and spread it out evenly, so that there is just a bit of room between each piece. Cook for 2-3 minutes per side, turning them so that they all get a chance to get nice and seared along the outside. Cook to your desired "doneness". I usually cook them to Medium Well, which is about 155 degrees of an internal temperature and requires about 15 minutes cooking time total.
- When the meat has been cooking for about 5 minutes, add the veggies to another grill basket, or you could place some thick foil on the grill to create a makeshift basket of your own. If you choose to go the foil route, drizzle it with a bit of oil and add your veggies. Allow them to cook until crisp tender and slightly charred, stirring them once or twice during the cooking time. It should only take about 10 minutes.
- Pour the reserved sauce into a sauce pan and heat it up over medium high heat. You can brushย bit of this sauce over the top of the cooked meat, and then allow your family/guests to pour it over the top of the rice.
Serve and enjoy!
Recipe from my dear friend Allison Parson
