[ad_1]
Why It Works
- Sirloin tips provide the right balance between tenderness and flavor for kebabs.
- Using 1 1/2-inch cubes allows the steak enough time to sear over direct heat and still remain medium-rare to medium inside.
- A robust marinade of Worcestershire, soy sauce, lemon juice, mustard, and garlic gives these kebabs a classic steakhouse flavor.
If you’ve ever wondered why steakhouse steaks taste so good, it’s not just the cut or the beef’s quality— the intense sear, the balance of seasoning, and the way heat is used to build flavor. These steakhouse-inspired kebabs aim to capture that same magic. They deliver charred edges, juicy centers, and a savory, umami-rich punch in every bite. The secret? A bold, all-in-one marinade that does triple duty: it seasons the meat, tenderizes the sirloin tips, and builds a flavorful glaze that caramelizes beautifully on the grill.
Worcestershire sauce, soy, Dijon mustard, and lemon juice form the backbone of the marinade, adding salt, mild acidity, and just enough complexity to enhance the beef without overwhelming it. Garlic and brown sugar round things out—one for flavor, the other to encourage browning over the coals. Sirloin tips are the ideal cut of meat to select here. They’re meaty, relatively tender, and flavorful enough to stand up to direct heat without drying out. A few hours in the marinade is all it takes to make a noticeable difference.
But what makes these kebabs feel like a full meal isn’t just the beef, it’s also the balance of textures and flavors from the mushrooms and red onion threaded in between. The mushrooms soak up the marinade and deliver a juicy, earthy bite, while the onions caramelize at the edges.
Cooking over high, direct heat ensures the beef sears quickly for a desirable crust on the outside while still medium-rare inside. A quick rest after grilling keeps the juices where they belong: in the meat, not on your cutting board.
Whether you’re serving these straight off the grill for a weeknight dinner or alongside classic steakhouse sides for a summer gathering, these kebabs are beefy, bold, and beautifully charred.
May 2014
Grilled Steak Kebabs That Taste Like a Night Out
Cook Mode
(Keep screen awake)
-
1/4 cup (60 ml) extra-virgin olive oil
-
1/4 cup (60 ml) Worcestershire sauce
-
3 tablespoons (45 ml) soy sauce
-
1 tablespoon freshly squeezed lemon juice from 1 lemon
-
1 tablespoon (15 ml) Dijon mustard
-
3 gloves garlic, minced
-
2 teaspoons dark brown sugar
-
2 teaspoons freshly ground black pepper
-
1 1/2 pounds (680 g) beef sirloin tips, cut into 1 1/2-inch cubes
-
8 ounces (226 g) cremini mushrooms, cleaned and halved
-
1 large red onion (10 ounces; 283 g).sliced into 1 1/2-inch cubes (about 3 onion layers each cube)
-
In a small bowl, whisk together oil, Worcestershire sauce, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper. Place beef cubes and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible, and moving bag as needed to ensure meat is well coated in the marinade. Refrigerate for at least 1 hour and up to 5 hours.
Serious Eats/ Melati Citrawireja
-
Thread beef onto skewers, alternating with mushrooms and onions.
Serious Eats/ Melati Citrawireja
-
For a charcoal grill, light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F (52-54°C) on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 to 10 minutes. Serve immediately.
Serious Eats/ Melati Citrawireja
Serious Eats/ Melati Citrawireja
Special Equipment
Grill, metal or bamboo skewers (if using bamboo skewers, soak in water for 30 minutes before using), grilling tongs
Make-Ahead and Storage
Leftovers can be refrigerated for up to 4 days.
Read More
[ad_2]
Source link