We love summer grilling! Somehow, everything tastes better when you eat it outside, and grilling is a heart healthy way to prepare meat. You’ll need to plan ahead for this one, as the steak needs to marinate for quite a long time (at least 8 hours)
Check out the truck-wheel pasta, by the way. We are obsessed with trucks and pasta here. My family eats a tremendous amount of pasta because it’s something that my children will consistently eat. Toss some more of that vinaigrette salad dressing on some pasta and corn and you’re all set.
Balsamic-Glazed Steak Kebabs
Servings: 4
Calories: 329kcal
Ingredients
- 12 ounces boneless sirloin steak
- 1 zucchini
- 2 cups uncooked pasta
- 1 bell pepper
Steak marinade
- ¼ cup Ken's light balsamic vinaigrette (or any vinaigrette of choice)
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 2 tablespoon fresh parsley
Instructions
- Mix together ½ cup of salad dressing, 2 teaspoon Worcestershire sauce and 1 teaspoon dried oregano, and set half of it aside for the pasta topping.
- Cook pasta according to package instructions (omit added salt)
- Cut the steak into 1-inch pieces, mix it with the other half of the marinade, and marinate it for 8 hours to overnight in the fridge.
- Soak some 10-inch skewers in water for about 15 minutes so they won't scorch while you cut up the zucchini and bell pepper.
- Thread the marinated steak cubes, zucchini and bell pepper onto the skewers.
- Fire up the grill and cook to desired doneness.
- Pour the reserved half of the marinade over the cooked pasta, and place cooked beef skewers on top.
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