Description
Sizzling Grilled Steak and Asparagus Kabobs bring summer’s finest flavors to your plate with Mediterranean-inspired zest. Succulent beef chunks and tender asparagus spears promise a quick, elegant meal you’ll savor from first bite to last.
Ingredients
Scale
Proteins:
- 1 lb (450g) sirloin steak, cut into 1-inch cubes
Vegetables:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
Marinades and Seasonings:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt, to taste
- Black pepper, to taste
Cooking Tools:
- Wooden or metal skewers
Instructions
- Craft a zesty marinade by whisking olive oil, garlic, soy sauce, Worcestershire sauce, Dijon mustard, honey, salt, and pepper in a small bowl, creating a flavor-packed liquid for the protein and vegetables.
- Submerge steak cubes in half the prepared marinade, ensuring complete coverage. Refrigerate for 30 minutes to 4 hours, allowing flavors to penetrate deeply. Keep remaining marinade for later basting.
- Prep vegetables by trimming asparagus ends and slicing into 2-inch segments. Chop red bell pepper and red onion into uniform 1-inch pieces, ensuring even cooking.
- Soak wooden skewers in water for 30 minutes to prevent burning. Preheat grill to medium-high heat around 400°F. Alternate threading marinated steak, asparagus, bell pepper, and onion pieces onto skewers.
- Brush assembled kabobs with reserved marinade. Grill for 8-10 minutes, rotating periodically to achieve consistent charring and cook steak to desired doneness. Vegetables should become tender with light caramelization.
- Remove kabobs from grill and allow 3-5 minutes resting time. Garnish with fresh chopped herbs like parsley or cilantro for added brightness and serve immediately while hot.
Notes
- Tenderize meat by piercing with a fork before marinating to help flavors penetrate deeper into the steak cubes.
- Ensure even cooking by cutting steak and vegetables into uniform sizes, which promotes consistent grilling and prevents burning.
- Use high-quality olive oil and fresh garlic for maximum flavor intensity in the marinade, creating a more robust taste profile.
- For gluten-free adaptation, replace soy sauce with tamari or coconut aminos, maintaining the same savory umami characteristics.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg