Asian Steak Kabobs

by Katie Chin, Tastemaker in Residence

I don’t know about you but I’m already overwhelmed by the soccer practice and T-ball practice schedules that we just received. Not to mention the homework packets about to come home with the twins in their backpacks. I am so looking forward to this Labor Day weekend to relax and chill out a bit before back-to-school mania kicks into high gear next week. I love this recipe for Asian Steak Kabobs because it’s so easy and flavorful. Top sirloin is a great choice for kabobs because it’s reasonable and easy to cut into chunks. I also love the intense beefy flavor. It’s also a great way to get your older kids to help out by threading the skewers with the beef and veggies. I’m sure the last thing you want to do this Labor Day weekend is spend hours in the kitchen making a complicated meal. This recipe is just three simple steps:  marinate beef, cut veggies and thread with meat, then grill. Voila! You’ve got dinner on the table. You can get premium rice vinegar in the gourmet section of Cost Plus World Market.

"It's time to put your feet up on Labor Day so let this delicious Asian-inspired marinade do all the work for you. These kabobs are tender, delicious and flavorful and so easy you can spend your BBQ with friends and family instead of slaving away in the kitchen."

Ingredients
Wooden skewers

Marinade:
1/3 cup soy sauce
1/4 cup rice vinegar or white vinegar
2 Tbsp honey
2 Tbsp toasted sesame oil
2 tsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp finely chopped green onion
1 Tbsp toasted sesame seeds
1/2 tsp ground pepper
3 lbs sirloin steak

Kabobs:
3 lbs top sirloin steak, cut into 1 1/2-inch cubes
1 large red bell pepper
1 large green bell pepper
2 medium white onions
1 lb white button mushrooms
        
Instructions

1. Soak the wooden skewers in water.
2. Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved. Place the steak pieces in a resealable plastic bag and pour the marinade over. Seal bag and toss until steak chunks are evenly coated. Please in refrigerator for at least 30 minutes and up to overnight.
3. Cut the vegetables into chunks roughly the width of the steak pieces. Thread the steak and vegetables onto the wooden skewers.
4. Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, turning occasionally until desired doneness. Let rest for 5 minutes before serving.