The Best, Juicy Grilled Steak Kabobs with Peppers & Onions | with chimichurri sauce

steak

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Carrots are often less expensive and still provide crunch.

Start by sectioning the steak into larger cubes, about 1.5 inches.

Place the cubed steak into a casserole dish.

Prepare the marinade by mixing 1/3 cup avocado oil, 2.5 tablespoons sherry wine vinegar, 2.5 tablespoons Worcestershire sauce, 1 tablespoon coarse sea salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 tablespoons fresh thyme, 1.5 tablespoons chopped rosemary, and 8 pressed garlic cloves in a bowl.

Pour the marinade over the cubed steak and massage it into the meat to ensure even coating.

Cover the dish with plastic wrap and let it marinate in the fridge for 30 minutes to 1 hour.

While the steak is marinating, cut bell peppers into large cubes and cut one large red onion into quarters and then into chunks.

Soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.

Preheat the grill on high for about 10 minutes until it reaches 600 degrees Fahrenheit.

Skewer the marinated steak cubes, alternating with chunks of red onion and bell pepper.

Brush some leftover marinade onto the skewered vegetables.

Place the skewers on the preheated grill and cook on high heat, turning every 3-4 minutes, until the steak reaches medium doneness (about 135 degrees Fahrenheit), which takes about 15 minutes depending on the size of the steak cubes.

Remove the skewers from the grill and let them rest for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens