Steak & Vegetables Skewers on the Grill
Today I am making the Ultimate Steak and Vegetable Skewers featuring a powerhouse homemade marinade you can whip up in minutes.
I am combining Soy Sauce, Worcestershire, and Apple Cider Vinegar with Garlic, Onion powder, and Honey, plus a punch of Chipotle Chili powder for that perfect sweet, savory, and smoky kick.
Simply marinade the Steak in the marinade for a few hours, make your Skewers with sliced Vegetables, and grill for 10-12 minutes. It really can't get much easier. Let me show you how.
Ingredients:
1-2 pounds New York Steak, cut into cubes
1 Green and Yellow pepper, diced
1 Red Onion, diced
1 Zucchini, sliced
1 pound whole Mushrooms, sliced
10-12 Skewers
Marinade Recipe:
1/2 cup Oil
1/4 cup Worcestershire sauce
2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Garlic powder
1 Tablespoon Onion powder
1 Tablespoon Honey
1/2 Teaspoon Chipotle Chili powder
Cut the steak and vegetables into uniform 1.5-inch pieces so they cook evenly. Place the beef cubes in a bowl or ziplock bag with the marinade. Let sit in your refrigerator for 2-4 hours.
Thread the meat and vegetables onto metal or soaked wooden skewers, alternating a piece of steak with colorful peppers, onion, zucchini, and mushrooms. Leave a tiny space between pieces for even heat circulation.
Configure your grill for a two-zone fire (medium-hot direct heat on one side, and indirect/cooler space on the other side). Target a grill temperature of roughly 350°F to 400°F.
Place the skewers over direct heat for the first 2 minutes per side to get a nice crust and char.
Then move the skewers to the indirect (cooler) side of the grill, close the lid, and cook for 8 to 12 minutes, turning occasionally, until the steak reaches your desired internal temperature (135°F for medium-rare) and the vegetables are tender. Serve and enjoy!
To watch me prepare and cook this recipe from beginning to end, simply watch my video below.
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