Description
Steak Kabobs with Garlic Butter. Tender beef skewers drizzled with garlic butter. Quick, flavorful, and perfect for summer grilling.
Ingredients
Scale
- 1½ pounds (680g) sirloin steak, cut into 1½-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
- 8 ounces (225g) button mushrooms, stems removed
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (10g) kosher salt
- 1 teaspoon (5g) freshly ground black pepper
- 1 teaspoon (5g) garlic powder
Instructions
- Step 1: Prepare the Steak and Vegetables Start by cutting your sirloin into consistent 1½-inch cubes, ensuring they’re similar in size for even cooking. Pat the meat dry with paper towels to promote better browning when grilled. In a large bowl, combine the steak cubes with bell peppers, red onion chunks, and mushrooms. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, and garlic powder. Toss gently until everything is evenly coated with oil and seasonings. Let this mixture rest at room temperature for 15-20 minutes while you prepare other components.
- Step 2: Make the Garlic Butter While the meat and vegetables marinate, prepare your garlic butter by placing the softened butter in a small bowl. Add minced garlic, chopped parsley, sea salt, and red pepper flakes if using. Mix thoroughly until all ingredients are well incorporated. Transfer the mixture to a piece of plastic wrap, form into a log shape, and refrigerate until needed. This can be made up to three days in advance – the flavors will actually develop more deeply over time, making your **Steak Kabobs with Garlic Butter** even more flavorful.
- Step 3: Assemble the Kabobs If using wooden skewers, ensure they’ve been soaked in water for at least 30 minutes to prevent burning. Begin threading the marinated ingredients onto skewers, alternating between steak, peppers, onions, and mushrooms. Leave small spaces between items to ensure heat circulates properly. For the most visually appealing presentation, start and end each skewer with colorful vegetables. Avoid overcrowding the skewers – this is a common mistake that leads to uneven cooking.
- Step 4: Grill to Perfection Preheat your grill to medium-high heat (approximately 400-450°F). Place the assembled **Steak Kabobs with Garlic Butter** on the grill and cook for about 3-4 minutes per side, rotating a quarter turn each time to achieve those beautiful grill marks and ensure even cooking. For medium-rare steak, aim for an internal temperature of 135°F. Medium would be 145°F. Remember that the meat will continue cooking slightly after removal from heat. Use a reliable instant-read thermometer for precision, as cooking times can vary based on your grill and the size of your steak pieces.
- Step 5: Apply the Garlic Butter Once the kabobs reach your desired doneness, remove them from the grill and immediately top each skewer with a slice of the prepared garlic butter. The heat from the freshly grilled kabobs will melt the butter, creating an irresistible sauce that coats both the meat and vegetables. Allow the **Steak Kabobs with Garlic Butter** to rest for 3-5 minutes before serving, giving the butter time to incorporate and the juices to redistribute throughout the meat. Garnish with additional fresh parsley if desired for a bright finishing touch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 kabob
- Calories: 380
- Sugar: 6g
- Sodium: 1040mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg