Grilled Beef and Vegetable Skewers
The Essence of Both Taste & Economy
Enjoy these tasty grilled beef and veggie skewers that are not just delicious but also budget-friendly. Tri-tip, an affordable and flavorful beef cut, cooks wonderfully over an open flame.
Skewer your beef with colorful veggies, marinate for up to eight hours and then grill it or cook it over a campfire.
Either way, you've got yourself a healthy and yummy summer meal. This recipe is another easy weeknight dinner option. Made with lots of colorful, fresh veggies and tender juicy steak, it’s a meal your family will love.
Note: Tri-tip is either sold as a small roast (the entire triangular cut from the tip of the sirloin), or it's sliced into tri-tip steaks. You can also use sirloin. flat iron or strip steak.
Ingredients - marinade
1/3 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons virgin olive oil
2 teaspoons dried rosemary
3 cloves minced garlic
2 teaspoons Dijon mustard
1 teaspoon pepper
1/4 teaspoon onion powder
Ingredients - Skewers
1 pound tri-tip steaks cut into 1-inch pieces
8 ounces sliced white mushrooms
2 bell peppers cut into 1-inch pieces (any color peppers)
1 large red onion cut into 1-inch pieces
2 tablespoons olive oil
salt and pepper to taste
chopped fresh parsley to garnish (optional)
Get creative and use a variety of vegetables. There’s no right or wrong way to make them, so feel free to try other combinations. Other ideas include zucchini, yellow squash, cherry tomatoes, corn on the cob and so on.
Directions
One of the nice things about this recipe is how simple it is to make. You can easily prep all the ingredients the night before or the morning of and then assemble and toss the skewers on the grill when you’re ready to eat!
In a medium glass mixing bowl, whisk together all of the ingredients for the marinade.
Cut the steak into cubes about 1-inch in size. Once all the meat is cut, place it in the mixing bowl, stir to cover all the beef and cover....or transfer the beef and marinade into a large plastic storage bag, "swish" it all around a little (PS - "Swish" is a very technical cooking term. All the high-end chefs use it. Ha!)
Place in the refrigerator for at least one hour. Longer is better, maybe even overnight.
Wash and chop all of the vegetables.
Assemble the skewers: Thread the steak and vegetables on a metal skewer. (If using wood skewers, soak in water for 20 minutes to prevent burning on the grill). Alternate between both steak and vegetables leaving a small space between the meat and the vegetables to ensure they cook evenly on the skewer. For the onions, keep a few layers together to help prevent burning.
Brush each with a light coat of olive oil and season with a dash of salt and pepper.
Pre-heat your grill to medium-high. Grill the skewers for 3 to 5 minutes per side.
If you’re grilling steak and vegetable skewers for a crowd, you might want to serve them up with a few other sides. Something cool like a pasta salad, cucumber salad or potato salad.
If you happen to have any leftovers, it's best to remove from skewers and store them in an airtight container in your refrigerator.
Bon Appétit
-Jim