Name: Beef and Vegetable Kebabs
Total time: 2 h 45 min
Ingredients: 1/2 cup soy sauce; 3/4 cup olive oil; 4 garlic clove , minced; 3/4 teaspoon pepper; 2 pounds steak tips , poked all over with fork and cut into 1 1/2-inch chunks; 2 red bell peppers , seeded and cut into 1 1/2-inch pieces; 1 medium red onion , cut into 1 1/2-inch pieces; 10 ounces white mushrooms , stemmed

Why This Recipe Works

When developing our recipe for Beef and Vegetable Kebabs, we tested different cuts of meat and chose inexpensive steak tips for their beefy flavor as well as their superior texture. To keep the steak tips juicy without masking their beefy flavor, we made a simple marinade of soy sauce, olive oil, garlic, and black pepper and poked the meat with a fork to allow the marinade to penetrate deeply. Switching from the standard hot fire to a medium fire gave the meat a substantial char while allowing it to cook through evenly. To punch up the flavor of the vegetables, we microwaved them right in the bowl with the marinade for a few minutes. This also helped them cook faster on the grill.

Before You Begin

Do not marinate the beef for more than 2 hours or it will be too salty. You will need six 12-inch metal skewers for this recipe. If you have pieces of meat smaller than 1 1/2 inches, thread two small pieces together to approximate a 1 1/2-inch cube.

Instructions

Whisk soy sauce, oil, garlic, and pepper in bowl; transfer 1/3 cup soy mixture to large microwave-safe bowl. Place remaining soy mixture and steak tips into gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 2 hours.

Add bell peppers, onion, and mushrooms to bowl with reserved soy mixture and toss to coat. Wrap tightly with plastic and let marinate 30 minutes.

Microwave vegetables until onions are translucent at edges, 3 to 6 minutes, shaking bowl (without removing plastic) to redistribute vegetables halfway through cooking. Uncover vegetables and set aside until meat is fully marinated.

Thread meat and vegetables evenly onto six 12-inch metal skewers, starting and ending with meat. Grill kebabs over medium fire, covered and turning frequently, until meat is well browned and vegetables are tender, 14 to 16 minutes. Serve.