Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Balsamic Vinegar
  • 1 Teaspoon Dried Thyme Leaves
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 1/2 Pounds Steak (Cut Into 1 1/2 inch Square Cubes X 1/2 Thick)
  • 1/2 Red Onion (Sliced)
  • 1 Bell Pepper (Sliced)
  • 1 Zucchini (Sliced)
  • 2 Tablespoons Olive Oil

Instruction

  • Make the marinade by mixing the first six ingredients in a small bowl until well combined. Pour the marinade in a resealable 1-gallon ziplock bag and add the meat, squeeze out excess air, and seal the bag well. Turn the bag over a few times to distribute the marinade evenly over the meat. Place the bag in a bowl in case it leaks and marinate in the refrigerator 4 hours minimum, ideally 24 hours, turning periodically.
  • Heat the grill to high. In a medium bowl, toss the veggies with the 2 tablespoons of olive oil and season them with salt and pepper.
  • Thread meat and veggies on skewers, leaving a little space between each piece so the pieces cook more evenly.
  • Lightly oil grates of the grill. Place prepared skewers on heated grill; cover grill and cook, turning skewers once, 1-2 minutes per side or to desired doneness.