Vegetable Steak Kabobs

Name: Vegetable Steak Kabobs
Ingredients: 1/2 cup olive oil; 1/3 cup red wine vinegar; 2 tablespoons ketchup; 2 to 3 garlic cloves, minced; 1 teaspoon Worcestershire sauce; 1/2 teaspoon each dried marjoram, basil and oregano; 1/2 teaspoon dried rosemary, crushed; 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes; 1/2 pound whole fresh mushrooms; 2 medium onions, cut into wedges; 1-1/2 cups cherry tomatoes; 2 small green peppers, cut into 1-inch pieces

12 ingredients

3 steps

Ingredients

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons ketchup
2 to 3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon each dried marjoram, basil and oregano
1/2 teaspoon dried rosemary, crushed
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1-1/2 cups cherry tomatoes
2 small green peppers, cut into 1-inch pieces

Directions

1

In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight.
2

Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables.
3

Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.