The other night Dana wanted some steak. So I went to the store and discovered top sirloin steaks were on sale. They are a rather inexpensive steak, but they grill up beautifully. The sirloin is a cut from the rear of the animal. There is a bottom sirloin steak and a top sirloin. The top sirloin is the more tender steak as it wedged near the tenderloin. The bottom sirloin is much larger, but is a tougher cut of meat. Either way, both are rather inexpensive and grill up beautifully on a budget.
- 2 lbs sirloin steak, cut 1 inch cubes
- zest 1 lemon
- lemon juiced
- 1 tbs Worcestershire sauce
- 2 tbs soy
- 1 tbs Rex’s steak rub
- 3 tbs oil
- 1 clove garlic, minced
- dash salt and pepper
- 2 bell peppers, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 8 oz cherry tomatoes
Cut up the steak into 1 inch cubes.
Combine the lemon juice, lemon zest, garlic, soy sauce, Worcestershire sauce, Rex’s Steak rub and vegetable oil in a 1 gallon plastic zip top bag. Add the steak and marinate for at least 30 minutes.
Skewer meat rotating with onion, bell pepper and tomatoes. I use extra wide skewers. They prevent the meat and veggies from rotating on the skewer when you are grilling. I found mine at Lowes. They were rather inexpensive, $8.
Preheat the grill to medium/high. Once hot, grill kabobs about 6-8 minutes to desired degree of doneness. I usually cook them for 2 minutes on each of the 4 sides.
Once cooked, let the skewers rest for 5 minutes before serving. Remember that the skewers are hot so either remove the meat for your guests or give them something to hold onto the skewer with. Overall these were magnificent kabobs. The fresh lemon zest made the marinade pop. Next time I might add some mushrooms or even zucchini. The best part about kabobs is that you can skewer just about anything.