Sirloin Steak and Vegetable Kabobs with Quinoa Salad

Recipe

Main Dish
Sirloin Steak and Vegetable Kabobs with Quinoa Salad

Primary Media

Quinoa salad next to grilled steak and vegetable kabobs

User Rating

2.38 out of 5 stars
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8 ratings

Recipe Data

4
Servings
30min
Prep
50min
Total

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    Description

    Sirloin is one of the best steaks for kabobs. It's fairly lean and can be easily cut in to cubes. Tenderize the steak in a simple marinade that uses ingredients you may have. Time-saving, grill-ready kabobs are also available at Hy-Vee.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs. beef top sirloin steaks, cut into 1 1/2-inch pieces
    1 medium red bell pepper, seeded and cut into chunks
    1 medium yellow bell pepper, seeded and cut into chunks
    1 medium green bell pepper, seeded and cut into chunks
    1 medium red onion, cut into wedges
    ¼ c. Hy-Vee Select extra-virgin olive oil
    ¼ c. Hy-Vee Select red wine vinegar
    4 clove(s) garlic, minced
    2 tsp. Hy-Vee dried oregano
    2 tsp. Hy-Vee dried thyme
    1 tsp. Hy-Vee kosher sea salt
    1 tsp. Hy-Vee ground black pepper
    3 c. cooked quinoa, cooled
    2 medium heirloom tomatoes, seeded and chopped
    ½ c. green onions, sliced
    1 medium orange, zested and juiced

    Things To Grab

    • 2 large resealable plastic bags
    • 2 shallow dishes
    • 2 medium bowls
    • Whisk
    • Charcoal or gas grill
    • 8 bamboo, wooden, or metal skewers

    Directions

    1. Place beef pieces in a large resealable plastic bag placed in a shallow dish; set aside. Place bell peppers and red onion in another large resealable plastic bag placed in a shallow dish; set aside.

    2. For marinade, in a medium bowl whisk together olive oil, vinegar, garlic, oregano, thyme, salt and black pepper. Divide marinade between beef and vegetables in bags. Seal bags and marinate in the refrigerator for 1 hour, turning bags occasionally.

    3. Meanwhile, in a medium bowl combine cooked quinoa, tomatoes, green onions and orange zest and juice. Cover and chill until serving time.

    4. Prepare a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat. Thread peppers and onion onto 4 skewers, leaving a 1/4-inch space between each piece so the vegetables grill evenly. Thread meat onto remaining 4 skewers.

      Hyvee Culinary Expert Tip
      If using bamboo skewers, soak skewers in water for 30 minutes before using.
      Hy-Vee Test Kitchen
    5. Grill for 15 to 18 minutes or until steak reaches desired doneness and vegetables are tender and slightly charred. Remove skewers from grill and serve immediately with quinoa salad.Remove skewers from grill and serve immediately with quinoa salad.

    Nutrition facts

    Servings

    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 45mg
    • Sodium: 590mg
    • Total Carbohydrates: 44g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 240%
    0%
    Iron 35%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Summer 2015.