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Grilled Steak and Vegetable Kabobs
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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- 1 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 pound flat-iron steaks, cut into 1-inch cubes
- 8 (7- to 8-inch) wooden skewers
- 1 large sweet onion, cut into 1/2-inch wedges
- 1 (8-oz.) package fresh mushrooms
- 1 medium-size green bell pepper, cut into 1-inch cubes
- 1. Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 4 ingredients in a large shallow dish or zip-top plastic freezer bag; add beef, turning to coat. Cover or seal bag, and chill 20 minutes, turning once.
- 2. Meanwhile, soak the wooden skewers in water 10 minutes.
- 3. Remove beef from marinade, discarding marinade. Thread beef onto 4 skewers, onion onto 2 skewers, and mushrooms and peppers onto remaining 2 skewers. Sprinkle kabobs with desired amount of salt and pepper.
- 4. Grill beef and vegetables at the same time, covered with grill lid. Grill beef 6 minutes on each side or to desired degree of doneness. Grill vegetables 10 minutes or until tender, turning occasionally.
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