Eat steak on a budget– Sirloin Steak Kabobs
Za’atar marinated sirloin steak kabobs is the perfect recipe for the red meat junkie on a budget. Tender, herby steak bits are sandwiched between red pepper and onion on skewers before getting grilled to perfection. No grill? No problem! I made them with a cast iron griddle on the stove.
IS SIRLOIN STEAK GOOD?
Once upon a time, I thought the only good steaks were filets, ribeye, and New York strips. There is actually MANY excellent cuts of steak that are not only economical but delicious. I’ve teamed up with All Grass Farm, pasture farm offering grass fed beef, pastured pork and poultry to share recipes for the underrated steaks– starting with sirloin.
Sirloin is low in fat. Rarely any hard connective tissue is found on it, making trimming unnecessary. Sirloin benefits from an acidic marinade to tenderize and impart flavor. You can take sirloin in many different directions. This recipe has mediterranean flare, fresh, herby with a little heat.
ZA’ATAR MARINADE DETAILS.
The marinade for the sirloin is simple. Here’s what you will need:
Olive oil. Fat is flavor and will aid in charring the steak.
Red wine vinegar. Acid tenderizes the meat. I love the robust flavor and prefer red wine vinegar for red meat and save white wine vinegar for chicken and fish.
Worcestershire sauce. Major savory, full bodied flavor. Also an acid, aiding in tenderizing.
Garlic. One LARGE, smashed garlic clove. Garlic and steak are friends.
Coconut sugar. A bit of sweet to balance out the savory.
Za’atar. A nutty, herby spice blend popular in mediterranean dishes.
Red chili flakes. The kick of heat plays well with the acid and savoriness.
Salt. Garlic and steak are friends, but salt and steak are best friends. I use Redmond’s Real Ancient Sea Salt.
SIRLOIN STEAK PREP.
It’s important to cut the steak to an appropriate size to ensure it cooks up at the same time as the veggies. I found 1/2-inch bite sized pieces worked the best. Any bigger and the sirloin may be a bit chewy.
Once the marinade is combined and the steak is cut, fully submerge the bits and cover with plastic wrap. Press the plastic wrap into the steak when covering to remove as much air as possible. Marinade for 1-4 hours. I find 4 hours to be the sweet spot. Any longer and you risk the steak becoming tough.
WHATS THE DIFFERENCE BETWEEN SKEWERS AND KABOBS?
From what I’ve gathered, skewers are actually the physical metal or wood utensil the meat and veggies are shoved onto. Kabobs is the meal in its entirety. Typically, kabobs consist of marinated beef of lamb with veggies. When loading the skewers, evenly distribute the meat and veggies for easy eating. Know your audience and adjust the level of onion.
HOW TO GRILL SIRLOIN STEAK KABOBS.
Once the skewers are loaded, heat up the grill or griddle. I used a Lodge cast-iron double-sided griddle. To achieve char marks, I opted for the ridged side.
Once the grill or griddle is hot, add the skewers, giving them a little room between. Immediately after putting on the grill, baste every inch of the kabobs with the marinade, then discard. It’s important to baste in the beginning and not the end since the marinade is full of raw meat juices.
Cook time varies, but typically, I grill each side (4 sides, not 2), 2-3 minutes. Roughly 10 minutes will give you medium cooked steak and charred, softened veggies.
HOW TO EAT KABOBS.
The idea is to enjoy all flavors in one bite. Therefore, eating a piece of steak with a bite of onion and pepper is ideal.
Check out these other grass fed beef recipes:
Eat steak on a budget– Sirloin Steak Kabobs
Description
Za’atar marinated sirloin steak kabobs is the perfect recipe for the red meat junkie on a budget. Tender, herby steak bits are sandwiched between red pepper and onion on skewers before getting grilled to perfection. Enjoy as an appetizer or main. Easily double or triple this recipe to please a crowd!
Ingredients
Instructions
- In a glass bowl or plastic bag, combine red wine vinegar, olive oil, Worcestershire sauce, coconut sugar, garlic, Za’atar, salt and red chili flakes.
- Add steak, fully submerging into marinade.
- Cover with plastic. Plastic touching the steak to push out excess air.
- Marinade 1-4 hours.
- Heat grill pan or griddle.
- Load skewers with meat, peppers and onions, alternating.
- Add to griddle. Baste with marinade. Turn every 2-3 minutes, charring all 4 sides. In 10 minutes or so, meat will be cooked medium and the veggies will be softened and charred.
