We’re using up some lefterover steer meat from the freezer so I’m always looking for recipes to try with top sirloin. This marinade came out pretty good so I would use it again for sure.
Marinated Beef Kabobs
(Adapted from Kalyn’s Kitchen)
2 pounds lean beef cut into 2 inch cubes
(Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)
2 T beef stock or red wine
2 T balsamic vinegar
1 T Worcestershire sauce
1/4 cup olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. steak seasoning (any brand, I used my homemade Montreal Steak Seasoning)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
black pepper to taste
2 bay leaves
Trim most of the visible fat from the meat and cut into 2″ cubes. (If you’re making this for the South Beach Diet, remember the guideline is meat with 10% fat or less.)
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
When ready to cook, preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature.