Grilled Steak Kabobs!
Steak kabobs look good, taste great, and are extremely easy to make.
Everything cooks together and you get those crispy charred bits around the edges. Serve it over some rice pilaf and bam! You have a great meal.
Find the full recipe:
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Grilled Steak Kabobs
These Grilled Steak Kabobs are easy to make and packed with flavor!
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???? FULL PRINTABLE RECIPE HERE:
✅ RECIPE INGREDIENTS
▶︎ 1/4 cup soy sauce
▶︎ 1/4 cup Worcestershire sauce
▶︎ 1/4 cup olive oil
▶︎ 1 tablespoon Dijon mustard
▶︎ 2 cloves garlic - minced
▶︎ 2 tablespoons lemon juice
▶︎ 1 tablespoon brown sugar
▶︎ 2 teaspoons dried Rosemary
▶︎ 2 teaspoon dried parsley
▶︎ 1 teaspoon ground black pepper
▶︎ 1 1/2 pounds sirloin steak
▶︎ 1 pound baby Yukon Gold potatoes
▶︎ 8 ounces button mushrooms
▶︎ 1 red onion
▶︎ 1 red bell pepper
▶︎ 1 green bell pepper
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This video is sponsored by The Beef Checkoff. As always, all opinions are my own. Learn more about The Beef Checkoff and the Northeast PA Beef Initiative here:
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Honey Teriyaki Beef Kabobs
This simple-to-make recipe doesn't disappoint. Just marinate London broil, green pepper, mushrooms, zucchini, and white onions in Sweet Baby Ray's Honey Teriyaki Sauce and skewer them to perfection. Get the full recipe here:
Stuffed Steak Rolls
Here is what you will need!
Makes 6
Ingredients
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices Provolone cheese
Preparation
Preheat oven to 350° Fahrenheit.
Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
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Persian Shish Kabobs (Kabab Chenjeh) - Cooking with Yousef
Hi friends -
Tonight, I show you how to make a beautiful, tasty Persian Shish Kabob, also known as Kabab Chenjeh.
This differs from what you might be more familiar with, Kabab Barg, but it is equally as delicious and a bit easier to prepare.
Stay safe and see you soon.
Beef Kebabs
Call them kabobs, kebabs, or shish kebobs, what's a summer grill without them? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers. Find the printable recipe here!