Grade: A (for the steak) C (for the veggies - but a remedy below!)
Time it takes: 40 minutes, plus overnight marinating (10 minutes easy prep, 20-30 minutes baking)
Yield: Enough steak for 5 skewers
Source: Marinade from The Life of Spice - a food blog (steak marinade and steak kabobs); oven baking technique from foodnetwork.com - courtesy of Emeril Lagasse (Ka-Bam Kabobs)
To go along with the chicken fettuccine alfredo, and to satisfy Chris' tastes, I made steak skewers for Christmas Eve dinner. Since I don't really enjoy steak I didn't try any, but Chris said the he loved the steak marinade and they were cooked perfectly. The only thing was that the veggies weren't done enough for him. I was planning on skewering potatoes with the kabobs and then realized they would definitely not have enough time to cook at 10 minutes. Instead I oiled and seasoned the chopped potatoes and put them on a baking sheet in the oven for 45 minutes at 450 and they came out perfectly. Next time I think I will do a baking sheet of all the veggies I would put on the skewers (mushrooms, onion, and bell peppers) and roast them for about 20-30 minutes by themselves, and keep the steak on the skewers exactly the same. A little more juggling in the end, but everything will be done how it should be that way.
Click below to expand for the recipe!
- 1 1/2 lb of beef sirloin, cut into 1" cubes
- 1 cup Worcestershire sauce
- 1/3 cup soy sauce
- 1/3 cup lemon juice
- 1 1/2 teaspoons garlic powder
- 1 onion, chopped into big chunks
- 2 bell peppers, chopped into big chunks
- 2 cups mushrooms, chopped in half
- skewer sticks - I ended up using 5
- baking sheet, aluminum foil, and a wire rack
Directions:
Combine the Worcestershire sauce, soy sauce, lemon juice, and garlic powder in a big ziploc bag or a dish that can be covered. Place the cubed steak in the marinade and marinate in the refrigerator overnight.
Remove the steak from the refrigerator 30 minutes to an hour before cooking to bring to room temperature.
Preheat the oven to 450 F. Prepare a baking sheet by lining it with foil and placing a wire rack on top.
Assemble the veggies and steak on the skewers in whatever order you desire. Place the filled skewers on the wire rack and bake for 10 minutes. This is how I did it, and the veggies weren't completely done - but I suppose if you fancy firm veggies then do it this way. However, if you want your veggies a bit more done I would suggest roasting them separately. Line a baking sheet with foil, toss all the chopped veggies in a single layer on it and roast at 450 F for 20-30 minutes until desired doneness. You can slide the steak skewers in next to the roasting veggies for the last 10 minutes and everything will be done at the same time.
*I also wanted some roast potatoes, I peeled and chopped 2 potatoes, tossed them in a little olive oil, seasoned them with organic no salt seasoning, and roasted them in the oven for 45 minutes at 450 F. I tossed the leftover veggies that didn't fit on the skewers with the potatoes, but 45 minutes proved to be just a bit too long and they ended up a bit more blackened than I wanted. However, Chris thought they were like veggie potato chips and ate them anyway.