Grilled Steak Kabobs use NY Strip steaks in the best carne asada marinade with tonnes of veggies. Must-try grilling recipe: easy and tasty.
Ingredient
– 1 1/2 pound NY strip steak or other tender steak– 2 tablespoons olive oil– 1/3 cup soy sauce– 4 scallions thinly sliced– 3 garlic cloves minced– 2 small limes fresh squeezed– 1/2 teaspoon ground cumin– 3 tablespoons light brown sugar– 1/4 cup fresh cilantro rough chop– 3 bell peppers* of any color or sweet mini pepper– 1/2 medium red onion– 2 small zucchini
Introduction
Cut the steak into cubes that are 1 1/2 inches across. Put in a gallon-sized plastic bag and set it away. Put the oil, soy sauce, garlic, onions
Step 1
lime juice, cumin, sugar, and cilantro in a medium-sized bowl. Mix the ingredients together. Add the steak cubes to the bag with the marinade ingredients.
Step 2
Rub the meat with your hands to mix the sauce into it. Put it in the fridge for at least an hour and up to overnight.
Step 3
Cut the peppers and onions into 1 and 1/2-inch cubes before you start putting the kabobs together. Cut the zucchini into pieces that are 1/2 inch thick.
Step 4
Put the meat cubes and vegetables on skewers. Before you start cooking over medium-high to high heat, get the grill and grates ready. Make sure they are clean and very hot.
Step 5
Just before you put the kabobs on the grill, brush any extra sauce over them, paying special attention to the vegetables.
Step 6
Turn the food over every so often to get grill lines and a nice char on all sides until it reaches the temperature you want. I took the kabobs off the grill when the steak reached 135°F,
Step 7
which is medium-rare. How well done you want your steak may change how long it stays on the grill.