Ingredients:

  • 2 lbs top sirloin steak, cut into 1.5-inch cubes
  • 2 large bell peppers (red and green), cut into 1.5-inch pieces
  • 1 large red onion, cut into thick wedges
  • 8 oz whole cremini mushrooms
  • 1 large zucchini, sliced into 1/2-inch rounds
  • 0.5 cup extra virgin olive oil
  • 0.33 cup low sodium soy sauce
  • 0.25 cup balsamic vinegar
  • 0.25 cup Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp freshly cracked black pepper
  • 1 tbsp fresh rosemary, finely chopped

Instructions:

  1. Whisk the olive oil, soy sauce, balsamic vinegar, Worcestershire, garlic, Dijon, pepper, and rosemary in a small bowl until the oil is fully incorporated.
  2. Place the 2 lbs of steak cubes into a large resealable bag and pour the mixture over them. Squeeze out as much air as possible so the liquid stays in contact with all sides of the meat.
  3. Thread the steak and vegetables onto the skewers, alternating between the beef, peppers, onion, mushrooms, and zucchini. Leave a tiny bit of space between each item to allow heat to circulate. If you pack them too tight, the sides of the meat will stay gray and steamed rather than browned.
  4. Preheat your grill to medium high heat (about 400°F/200°C) and lightly oil the grates.
  5. Place the skewers down and let them cook for about 3 minutes without moving them until they naturally release from the grates and show dark grill marks.
  6. Turn the skewers a quarter turn every 2 to 3 minutes. Continue this until the vegetables are tender crisp and the beef reaches your desired doneness. Total cook time is usually around 8 to 10 minutes.
  7. Remove the skewers from the grill and place them on a clean platter. Cover them loosely with foil and let them sit for 5 minutes. This allows the juices to redistribute so they don't all run out when you take your first bite.