This recipe for beef steak kabob is easy and doesn’t require a marinade. The key with these beef steak kabobs is to use a good quality steak. I like to use a New York Strip Steak.
Here is what you need for these New York Strip Steak Kabobs:
– 2 16oz New York Strip Steaks
– 3 Bell Peppers various colors
– 1 Red Onion
– 1 Medium size Yellow Squash
– 1 Medium size Zucchini Squash
– 16oz Whole Mushrooms
– Salt, Pepper, and Montreal Steak Seasoning to taste
Cut Strip Steaks into 4 equal size portions about 4oz each; trim excess fat from edges. Rinse and paper towel dry peppers, onion, and squash.
Slice peppers and onion into equal size portions about 2” square. Slice Squash cross wise into circle shape portions ½” in width.
Use metal or bamboo soaked skewers for assembling steak kabobs. Skewer vegetables and steak pieces alternating each type.
Brush steak kabobs with olive oil and season with salt, black pepper, and Montreal steak seasoning.
Grill kabobs over medium high heat for 16 minutes turning steak kabobs every 4 minutes. During the last 4 minutes of cooking baste with butter mixture.
Butter Baste for Steak Kabobs
– 1 stick Unsalted Butter
– 3-4 Garlic Cloves minced
– ½ teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon dried parsley
Melt butter in microwave for 1 minute. Add salt, black pepper, and parsley. Stir to combine.
Use as baste for steak kabobs and vegetables.
Once the steak kabobs come off the grill, allow them to rest for just a few minutes. Then it’s time to serve, eat and enjoy!