Beef Kabobs are not only a delicious meal, but they also are a little fun! Summer meals are coming up and you HAVE to try this new recipe adapted from Hey Grill Hey!
Picture From Hey Grill Hey!
1.5 pounds Sirloin Steaks cut into 1 inch cubes
1 pound asparagus cut into 2 inch pieces
1/3 cup balsamic vinegar
1/3 cup soy sauce
1/4 cup olive oil
2 Tablespoons Worcestershire sauce
2 Tablespoons honey
1 Tablespoon Dijon mustard
4 cloves garlic minced
2 Tablespoons fresh rosemary minced
2 Tablespoons fresh thyme minced
1 teaspoon black pepper
Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour. Do not exceed 3 hours.
Oak Barn Beef is extremely tender and flavorful beef. You won’t want to over marinate Oak Barn Beef’s Sirloin Steaks as they will lose the premium traits you love it for!
Assemble your skewers
Alternate 1 piece of steak and 3 pieces of asparagus.
The asparagus tips are fragile, so try to go through the thicker stem as much as possible!
Preheat your grill to high heat (400-450 degrees F).
Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature reaches your desired doneness.
Remove your kabobs from the grill and let rest for 5 minutes before serving. Enjoy!
TIPS FOR GRILLING KABOBS
Use Metal Skewers. Bamboo skewers work fine, but only if you spend hours soaking them in water before grilling.
Pick skewers that are flat, not round. This prevents your meat from spinning on the skewers as you are trying to turn them.
Size matters. Cut your meat in pieces that are as even as possible. When assembling your kebabs, try to space them evenly with the asparagus pieces.
Mind your fingers! You can prevent stabbing yourself by placing your meat or asparagus on a cutting board and pressing the kebab skewer into it from above, then sliding the food into position.
Crank up the heat. Kebab pieces are generally small and cook quickly. To get nice grill lines and char on the outside without overcooking the interior, preheat your grill to High.
Use a thermometer. Don’t risk over or under cooking your steak by guessing on doneness. Just make sure your thermometer isn’t hitting the metal skewer when you’re testing the temperature.
Thanks again to Hey Grill Hey! for the great recipe and tips. Can't wait to hear what all our Oak Barn Beef customers think of the recipe!
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