This marinade isn’t true to the original recipe because I couldn’t remember it exactly but comes from a great friend and amazing lasagna maker, Web. He made it for us a few weeks back and they were amazing!
Summertime screams “Turn on the Grill!” so that is just what we did. What better way to beat the 100° weather than to spend time outside over a fiery grill? Kidding… it always takes some convincing in this hot humidity to get the grill going in our house but tonight, it was well worth it.
Steak and Veggie Kabobs
Time: 24 hours… but seriously about 10-15 minutes to prepare
1 c. Zesty Italian dressing
1/2 c. Worcestershire
1/2 c. Dale’s Low Sodium Steak Seasoning (picture in slideshow)
2 cloves of garlic, minced
1 1/2 lbs. chuck roast, or your favorite cut of beef… almost anything will do, cut into big bite sized pieces
1 yellow bell pepper, chopped into big bite sized pieces
1 green bell pepper, chopped into big bite sized pieces
1 red bell pepper, chopped into big bite sized pieces
1 onion, chopped into big bite sized pieces
1/2 pint cherry tomatoes
1/2 package white button mushrooms, cut in half, length wise
In a long dish, whisk marinade ingredients together. Add meat and veggies.
Toss to coat. Cover dish in plastic wrap and let sit overnight in the fridge, stirring once or twice throughout the day.
When ready to grill, thread meat and veggies on skewers.
Grill over medium heat for 10 minutes, turning often to ensure even grilling.
– Serve with a side of brown rice.
– Skewer pineapple and grill for a sweet addition.
– Use leftovers to make steak fajitas.