So, you may or may not know that we have a passion for an old fashioned beef cut here at Farmer Girl – cubed steak. Why? Because it is tender, full of flavor, lean, loaded with O-3s, and cooks in a snap. Perfect for a growing, growling family.
We took this beef shish kabob recipe from All Recipes and prepared it using our grass fed cubed steak, just to see what would happen. The results? Tender and flavorful kabobs with all of the good stuff and none of the bad stuff. Yay to that. Note: Do marinate your cubed steak overnight, per the directions below!
Grass Fed Beef Kabobs
Serving Size: 4 servings
Prep Time: 10 min. with overnight
Cook Time: 15 minutes
- 1 pound Grass Fed Top Sirloin Steak, thawed and cut into 1-inch cubes
- 1/3 cup vegetable oil
- 1/2 cup soy sauce
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon black pepper
- 1 teaspoons salt
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 large onion, cut into large squares
- Bamboo skewers, as needed
Thaw Grass Fed Top Sirloin Steak for 24 to 72 hours in the refrigerator, in its packaging.
1.) In a bowl whisk vegetable oil, soy sauce, lemon juice, Dijon mustard, Worcestershire sauce, garlic, black pepper, and salt. Pour marinade into a resealable plastic bag. Cube thawed Farmer Girl cubed steak into 1-inch cubes. Add beef to the marinade in the resealable bag.
2.) Close and squeeze out excess air, then seal the bag. Rub/massage massage the marinade into the meat. Marinate in the refrigerator overnight.
1.) If using bamboo skewers, soak in water for approximately 30 minutes prior to use. Remove the marinated cubed steak from the refrigerator and let begin to come to room temperature (in resealable bag).
2.) Start the coals for a charcoal grill, or bring a gas grill to medium-high heat. Create a section of indirect heat and direct heat, and lightly oil the grate. While the grill heats, cut the peppers and onion into chunks. Set aside.
3.) Remove the beef from the marinade, shaking off any excess liquid, and set aside. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Set aside for basting.
4.) Prepare the kabobs – alternate green bell pepper, beef, red bell pepper, and onion onto bamboo skewers. Grill the kabobs, turning frequently and basting generously with the cooked marinade. Grill for seven to ten minutes, depending on desired finish. Remove from grill, plate, and tent with foil. Let rest for ten minutes. Enjoy!
Enjoy this Grass Fed Beef Kabobs Recipe!