Ingredients
Scale
- 2.5 lbs. steak,cut into 1-inch chunks
For the marinade:
- 1/2 cup red wine
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tablespoon dried rosemary, ground with mortar & pestle or in a spice grinder (measured before grinding)
- 5 – 7 cloves of garlic, peeled & chopped
- 1 Tablespoon Italian seasoning
- 1 Tablespoon dried onion flakes
For the kebobs:
- Chunks of bell pepper
- Sliced zucchini
- Cherry tomatoes
- Fresh mushrooms (halved or whole)
Instructions
- Cut the raw steak into cubes and set aside.
- In a medium mixing bowl, whisk together the ingredients for the marinade. Toss the steak cubes in the marinade. Cover and refrigerate, allowing the steak to bathe in the marinade for at least 2 hours. (I marinaded mine for about 6 hours.) If using wooden skewers, make sure to soak them in water for at least an hour before cooking time.
- Shortly before eating time, fire up the grill. Thread the skewers with steak, interspersed with veggies. Cook the steak kabobs over hot heat to sear, then move to indirect heat to cook to the desired level of “doneness”. Serve over rice or quinoa, if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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