One of the best parts of summer is firing up the grill. We’ve still got a good few weeks left in grilling season, and now that we have a house with a backyard, we can FINALLY buy a real grill. Don’t get me wrong—indoor grills are all well and good, and they’re a great solution for apartment kitchens. But now that I have the option? You’d better believe I’ll pick the real thing.
This is one of my favorite healthy grilling recipes, and it’s one of the first I’ll be making once we get our grill. Christie and I are trying to cut back on gluten again, and meals like this are perfect for low-carb diets. You can, of course, sub out the steak for chicken or tofu, and the results will be equally delicious.
Grilled Steak and Vegetable Skewers
Makes 8 skewers
For the marinade
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup low-sodium soy sauce
- 2 tsp honey mustard
- 2 cloves garlic, minced
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the skewers
- 1 lb. top sirloin steak, cut into 1-inch cubes
- 1 large bell pepper
- 24 whole cherry tomatoes
- 1 zucchini
- 1 sweet onion
- 8 skewers, soaked in water
Mix marinade ingredients together in a large bowl. Add steak, cover, and refrigerate for 30 minutes.
Chop pepper, zucchini and onion into bite-size pieces. Remove steak pieces from marinade and discard excess.
Remove skewers from water and layer ingredients onto each, leaving about 3 inches on the bottom of the skewers.
Place skewers onto a heated grill (or grill pan over medium-high heat) and cook for about 2 minutes per side, rotating a quarter-turn each time until steak is cooked through.
Allow to cool for 5 minutes before serving.