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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Steak and Bell Pepper Kabobs

 

I am thrilled that this dinner turned out so well because I am always looking for more meat recipes that I enjoy. I’ve never been much of a red meat eater and I especially don’t like steak – no matter how well prepared it is, I’m just not a fan. My recipes are mostly chicken, which doesn’t bother me at all, but I like to be able to make red meat sometimes since Ben loves it so much. This dinner is a keeper because not only did Ben like it, but so did I!

This recipe is adapted from Williams Sonoma, one of my favorite sources for recipes. I used two orange and one yellow bell pepper because our store was out of red peppers. We decided to cook half of the kabobs with and half without the barbecue sauce because the marinade smelled so wonderful on its own. Ben really loved them both ways and I loved them without the barbecue sauce so we will probably continue to do half and half when we make them again.

Steak and Bell Pepper Kabobs
Ingredients:
1/2 cup red wine

1/4 cup extra-virgin olive oil
3 Tbs. beef grilling rub
1/2 tsp. salt
1-1.5 lb. boneless beef sirloin, cut into 1-inch pieces

1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 orange bell pepper, seeded and cut into 1-inch pieces
1 cup molasses and rum grilling sauce (optional)

Directions:
In a large bowl, combine the wine, olive oil, grilling rub, salt and beef sirloin and stir to coat the meat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or as long as overnight.

Prepare a medium fire in a grill. If using wooden skewers, soak in water for at least 20 minutes before assembling kabobs.

Remove the beef from the marinade. Thread the beef and bell peppers onto the skewers from a kabob grilling rack, alternating the pieces and dividing them equally. Arrange the skewers on the rack and place on the grill directly over the fire. Cook, turning the skewers occasionally, until dark grill marks appear underneath, about 10 minutes for medium-rare beef, or until done to your liking. Brush the meat and bell peppers with some of the grilling sauce (if desired) and cook for 1 minute more, then brush with more sauce. Remove the skewers from the rack and transfer to a warmed platter or individual plates. Pass the remaining sauce alongside.

  • Laura

    Mmmm, I always love a good kabob! It’s getting to be the perfect time of year for them too! :)