FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 3 >  Steak & Vegetable Skewers

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

STEAK & VEGETABLE SKEWERS WITH SOY-GINGER MARINADE

beef & vege skewers

Expert’s note: While most marinades work best with an overnight soak, this high intensity soy-ginger combination will do the job in 1-2 hours. Whether you choose rib-eye, fillet, sirloin, or New York strip, these steak and vegetable skewers will stretch your dollar while providing you with a signature charcoal grilled entrée.
Difficulty Level: Medium
Makes: 6 servings
Prep time: 20 minutes, plus 2 hours for marinade
Cook time: 8-10 minutes


Ingredients:

    • 2½ pounds steak, 1" thick
    • 3 bell peppers
    • 2 onions
    • 6 skewers (if using wood skewers, soak in water)

    Marinade
    • 1 cup soy sauce
    • 1 cup vegetable oil
    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 3 tablespoons ground ginger
    • 3 tablespoons vinegar
    • 3½ teaspoons garlic salt
    • 2 teaspoons lemon juice
    • 3/4 teaspoon black pepper
     

Directions

Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate vegetables and meat in separate gallon-size GLAD® bags for 2 hours.

Remove vegetables and meat from the marinade. Place steak, onions, and peppers on the skewer while alternating varieties.

Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450 - 500 degrees F) for 4-5 minutes on each side. Remove from grill and serve.
 

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal
 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

Culinary Posters