Grilled Steak Kabob Bar
Create a simple and delicious Steak Kabob Bar with tender grilled sirloin, a smorgasboard of fresh veggies and a trio of scrumptious sauces. It's the perfect summer food bar for family and friends.
Ingredients
Grilled Steak Kabobs
- 1 ½ pounds top sirloin steak cut into bite sized pieces
- ½ cup Worcestershire sauce
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh cracked black pepper
- 1 green bell pepper cut into bite sized pieces (red, yellow or orange work too)
- 1 large red onion cut into bite size pieces
- 1 large or 2 small zucchini cut into bite size pieces
- 1 large or 2 small summer squash cut into bite size pieces
- 1 ½ cups pineapple cut into bite size pieces
- 1 package mushrooms
- Other vegetables of choice
Yum Yum Sauce
- 1 cup mayonnaise
- 1 tablespoon melted butter
- 2 tablespoons water
- 2 tablespoons tomato paste or ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional: For an extra kick add ½ teaspoon cayenne pepper or hot sauce
Peppercorn Sauce
- 2 tablespoons butter
- 1 shallot finely diced
- ⅓ cup brandy
- ½ cup beef broth
- ½ cup heavy cream
- 1 tablespoon coarsely crushed black or green peppercorns
Basil Chimichurri
- 1 cup tightly packed basil
- 3 cloves minced garlic
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- ½ cup olive oil
- Salt and pepper to taste
- Small container grape tomatoes
Instructions
Grilled Steak Kabobs
- Add steak pieces, Worcestershire sauce, olive oil, dijon, lemon juice and freshly cracked pepper to a large ziploc bag and seal. Squish the steak around in the bag to evenly coat the steak. Place bag in a casserole dish and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
- Cut all of the veggies for the beef kabob bar and place them on a large serving platter with tongs. You can also prepare the sauces while the beef is marinating.
- Transfer the marinated steak bag contents into a casserole dish and set up next to the veggies with skewers for loading up the beef kabobs. Assemble the steak kabobs with desired extras.
- Add kabobs to a lightly oiled grill set to medium-hot (about 375º to 400º F). Cover and grill to desired temperature. Grill about 5 - 7 minutes for medium-rare (145º F) or 7 to 9 minutes for medium (160º F). Flip kabobs over halfway through cooking.
- Serve with sauce of choice.
Yum Yum Sauce
- Whisk all ingredients together and refrigerate for 2 - 24 hours before serving.
Creamy Peppercorn Sauce
- Melt butter in medium hot pan until it just starts to bubble then add brandy. Simmer until reduced and you can no longer smell the brandy. Add shallot and cook until softened and fragrant.
- Add beef broth and simmer until reduced to about half.
- Add cream and pepper and stir until thickened (do not boil once cream has been added).
- For best taste and texture serve immediately.
Basil Chimichurri
- Combine all ingredients in a food processor and pulse until smooth. Refrigerate for up to 3 days.
Notes
Remember that beef’s internal temperature will continue to rise even after it is removed from the grill. Use an ovenproof or instant-read thermometer to monitor beef’s doneness and don’t be afraid to turn the temperature down.
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