Ingredients
The following ingredients have 4 Servings
- 1 1/2-2 lbs. top sirloin steak
- 1 lb. baby red potatoes (cut into 1 1/2” chunks)
- 2 bell peppers (red, yellow or orange) (cut into 1 1/2” chunks)
- 2 small or 1 large zucchini (cut into 1/4-1/2” slices)
- 1 large red onion (cut into 1 1/2” chunks)
- extra virgin olive oil
- salt and pepper
- 1/3 cup extra virgin olive oil
- 1/3 cup reduced sodium soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire
- 1 tablespoon Dijon mustard
- 1 TBS EACH onion powder, garlic powder
- 1 tsp EACH paprika, pepper, dried basil, dried dill weed
- 1/2 tsp EACH dried oregano, dried rosemary, ground coriander
- 1/2-1 teaspoon red pepper flakes
Instruction
- Whisk all of the marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your steak. Remove 1/3 cup (to use later for vegetables and basting).
- Add steak to remaining marinade and turn to coat. Cover and marinate 2-6 hours in the refrigerator.
- Add potatoes to a large microwave safe bowl with a tight-fitting lid. Add 3-4 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add peppers, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
- Soak wooden skewers if using at this time (they require at least 30 minutes, but I recommend soaking them when you marinate the beef).
- When ready to cook, thread steak and veggies onto skewers in desired order. When threading red onions, keep 2-3 slices together so they don’t burn.