I was visiting my long-time friend, Jenn, in Minnesota last month. While I was there, her husband Matt served some terrific steak kebabs, and they inspired me to create something similar for 90/10 Nutrition. I’m calling them Matt’s Healthy Steakhouse Kebabs.
He used a bottled marinade, but I decided to use our very own healthy Homemade Steak Sauce as both a marinade and a basting sauce. (and dipping too if so desired!) The rest of the ingredients are simple and just real food, and unaltered from the inspiration recipe.
Steak House Marinade and Basting Sauce
- 6 Tbsp Ketchup no sugar listed in ingredients, see description
- 2 Tbsp worcestershire sauce no sugar listed in ingredients such as Wizard's brand
- 2 tsp Bragg Liquid Aminos
- 1 tsp onion powder
- 2 tsp bottled minced garlic
- 2 tsp Balsamic Vinegar
- 1 tsp hot sauce or to taste
- 1 1/2 lbs sirloin steak Eye of Round steak also works well
- 3 bell pepper choose different colors for visual appeal
- 1 red onion
- Combine all ingredients in a blender. Blend until smooth.
- Cut meat into chunks, 1 to 1 1/2 inches in size. Stem bell peppers and remove membranes and seeds. Cut peppers into large pieces, about 2 inches in size. Cut onions into 1 1/2 - 2 inch pieces. Thread meat, peppers, and onion in any pattern evenly onto 6 skewers. Place kebabs onto a baking sheet. Brush with sauce. Turn, and brush with sauce on the other side. Cover with plastic wrap and place in refrigerator. Chill 30 minutes.
- Preheat grill to medium heat. Grill kebabs 5-10 minutes, turning at least once, or until steak is done to desired doneness, basting 2-3 times during cooking. Serve with any remaining sauce, for dipping, if desired.
Pin this healthy steakhouse kebabs recipe to your favorite boards. Use the pin button on the image below (hover to see it on desktop). This would go great on clean eating boards, grilling boards, dinner boards, and more.
We suggest using grass-fed beef, and you can read why here in this blog post.
You can make easy work of kebabs by cutting up the meat and veggies a day or two ahead, then threading the skewers just before you marinate them. (Freeze the steaks 1 hour before cutting to make them easier to cut into chunks.)
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