Marinated Steak and Vegetable Kabobs

• Gluten free

• Meat

  • 1 1/2 lbs Beef sirloin tips

• Produce

  • 1 Bell pepper, orange
  • 3 medium cloves Garlic
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Red onion, large
  • 1 Yellow bell pepper

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice
  • 3 tbsp Soy sauce
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 2 tsp Black pepper, freshly ground
  • 2 tsp Brown sugar, dark

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on tone-and-tighten.com

Description

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 3 medium cloves garlic, minced
• 2 teaspoons dark brown sugar
• 2 teaspoons freshly ground black pepper
• 1½ pounds beef sirloin tips, cut into 1½-inch cubes
• 1 large red onion, cut into bite-size pieces (about 1.5 x 1.5)
• 1 red bell pepper, cut into bite-size pieces
• 1 green bell pepper, cut into bite-size pieces
• 1 yellow bell pepper, cut into bite-size pieces
• 1 orange bell pepper, cut into bite-size pieces

Directions

• Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least an hour (I let mine soak for about 4 hours).
• Remove meat from the fridge and discard marinade. Thread meat, peppers, and onion onto the skewers, alternating meat and vegetables.
• Cook kabobs on the grill over medium-high, about 6-8 minutes each (turning once or twice to make sure that they are evenly cooked). Serve warm and enjoy!