Steak And Bell Pepper Kabobs
Fire up your grill and get ready to savor the mouthwatering flavors of these juicy beef sirloin kabobs. Marinated in a rich blend of red wine, olive oil, and savory spices, the tender beef mingles with vibrant bell peppers for a burst of color and taste in every bite. As the aroma of grilling fills the air, brush on a sweet and tangy molasses and rum glaze for the perfect finishing touch. Whether shared with friends at a summer cookout or enjoyed as a special weeknight treat, these kabobs are sure to be a hit every time.
— Constant Cookbook
Ingredients
- 1/2 cup red wine
- 1/4 cup extra-virgin olive oil
- 3 Tbs. beef grilling rub
- 1/2 tsp. salt
- 2 lb. boneless beef sirloin, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch
- pieces
- 1 yellow bell pepper, seeded and cut into 1-inch
- pieces
- 1 orange bell pepper, seeded and cut into
- 1-inch pieces
- 1 cup molasses and rum grilling sauce
Instructions
- In a large bowl, combine the wine, olive oil, grilling rub, salt and beef sirloin and stir to coat the meat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or as long as overnight.
- Prepare a medium fire in a grill.
- Remove the beef from the marinade. Thread the beef and bell peppers onto the skewers from a kabob grilling rack, alternating the pieces and dividing them equally. Arrange the skewers on the rack and place on the grill directly over the fire. Cook, turning the skewers occasionally, until dark grill marks appear underneath, about 10 minutes for medium-rare beef, or until done to your liking. Brush the meat and bell peppers with some of the grilling sauce and cook for 1 minute more, then brush with more sauce.
- Remove the skewers from the rack and transfer to a warmed platter or individual plates. Pass the remaining sauce alongside. Serves 6.
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