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Steak and Bell Pepper Kabobs

Steak and Bell Pepper Kabobs
Grilling is easy when you have the right tools. Essential for kabobs, flat-edged metal skewers keep food in place when you turn them. A kabob grilling rack facilitates flipping the skewers. Grill baskets prevent small foods from slipping through the grate. Cedar planks hold fish and poultry on the grill while imbuing them with smoky flavor. Aromatic grilling chips like mesquite, hickory or cherry impart a wonderful fragrance to foods as they cook.

Ingredients:

  • 1/2 cup red wine
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. beef grilling rub
  • 1/2 tsp. salt
  • 2 lb. boneless beef sirloin, cut into 1-inch pieces
  • 1 red bell pepper, seeded and cut into 1-inch
      pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch
      pieces
  • 1 orange bell pepper, seeded and cut into
      1-inch pieces
  • 1 cup molasses and rum grilling sauce

Directions:

In a large bowl, combine the wine, olive oil, grilling rub, salt and beef sirloin and stir to coat the meat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or as long as overnight.

Prepare a medium fire in a grill.

Remove the beef from the marinade. Thread the beef and bell peppers onto the skewers from a kabob grilling rack, alternating the pieces and dividing them equally. Arrange the skewers on the rack and place on the grill directly over the fire. Cook, turning the skewers occasionally, until dark grill marks appear underneath, about 10 minutes for medium-rare beef, or until done to your liking. Brush the meat and bell peppers with some of the grilling sauce and cook for 1 minute more, then brush with more sauce.

Remove the skewers from the rack and transfer to a warmed platter or individual plates. Pass the remaining sauce alongside. Serves 6.
Williams-Sonoma Kitchen.