Grilled steak and mushroom kabobs made with a delicious dijon-garlic steakhouse marinade and charred fresh peppers and onions.
This weekend was a blur, and I am so full and happy from it. These grilled steak and mushroom kabobs have much to do with that.
We had friends in town, we grilled, we drank wine, we walked outside, we got sunburns, we ate ice cream and donuts, we played in sprinklers with our babies. We really lived summer this weekend.
We also enjoyed the aforementioned grilled steak and mushroom kabobs for dinner one night, and then the following night ate sirloin steaks from the grill, and then last night had grilled chicken.
Many moons ago, back in the early days of this blog, the husband and I tried to go mostly vegetarian and when we did eat meat, we decided to only purchase organic, grass-fed, humanely raised meats and animal products. Since then we’ve realized that we just really love to eat meat, and while we very much respect the vegetarian life, it isn’t our personal jam-a-lam. We’ve also moved three times and added another mouth to feed and it’s been a bit of a challenge to source all of the animal things from the places we know and trust, but we do our best. Still, I often find myself grabbing whatever conventional meat is on the shelf at the grocery store instead of buying what I really feel is right just because I don’t want to drive to multiple stores with an active toddler in tow to find one packet of grass-fed beef hot dogs.
They’re made with grass-fed sirloin beef tips, plus baby bella mushrooms, chopped red and green bell peppers, red onion and this incredibly scrumptious Dijon mustard-garlic marinade that is just insane, as in, I would not blame or judge if you wanted to drink it straight up. The whole kabob situation is simple and easy and straightforward, just like we like our dinners. I have a feeling this recipe will be one of my favorite summer meals, but all year long!
Soooooo can we go back to the weekend, please? Because I really need more kabobs and sunshine.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Grilled Steak and Mushroom Kabobs
Ingredients
For the marinade:
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh garlic
- 2 teaspoons brown sugar
- 2 teaspoons ground pepper
For the kabobs:
- 1 pounds sirloin beef tips, cut into 2-inch cubes
- 8 ounces baby bella mushrooms, halved
- 1 small red onion, cut into 2-inch cubes
- 1 green bell pepper, seeds, core and stem removed, cut into 2-inch cubes
- 1 red bell pepper, seeds, core and stem removed, cut into 2-inch cubes
Instructions
- In large bowl, whisk olive oil, Worcestershire sauce, soy sauce, lemon juice, Dijon mustard, garlic, brown sugar and pepper to combine. Reserve 2 tablespoons marinade; leave remaining marinade in bowl. Add beef tips and halved mushrooms to bowl; toss in marinade to coat. Cover and marinate in fridge 1 to 4 hours.
- Heat grill to medium-high heat. Alternate skewering beef, mushrooms, onions and bell peppers on bamboo skewers or metal skewers. Grease grill grates with olive oil.
- NOTE: It's best to soak skewers in water at least 30 minutes before grilling to avoid burning.
- Grill skewers over direct heat about 3 to 5 minutes each side until vegetables begin to soften and char and instant-read thermometer inserted in center of meat reads 125-130 degrees F. Remove skewers from heat; let rest 5 minutes. Brush with remaining marinade just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
It was super tasty! Any advice on how to get the steak more tender? I used top sirloin and marinated for 4 hours. Thanks!
Hi Nancy! So glad you enjoyed them! Top sirloin can be a little leaner, so tenderness often comes down to how it’s cooked. I like to pull the skewers when an instant-read thermometer inserted in center of meat reads 125–130 degrees F, that way it stays juicy and tender as it rests. You could also try cutting the cubes a little smaller so the marinade penetrates more, or swap for a slightly fattier cut like ribeye if you want extra tenderness. Hope that helps! ~gvd team
Whisking the marinade together was quick, and I liked tossing the mushrooms right in with the steak. After grilling, I had a couple skewers as a pick-me-up between workouts, and the charred peppers gave the whole thing extra punch.
Amy — Yes, I think it would work great with pork chops! Enjoy and thank you! 🙂
Hi! Made these a few weeks ago and they were great! I have pork chops I need to grill tonight and need a marinade for them. Do you think the marinade from this recipe would work?
This looks super tasty.
Yum! These look delicious!
Kari
http://www.sweetteasweetie.com
Ally — Hoping to have a repeat of both the weekend and the kabobs all summer! 🙂 Thanks, dear!
Lauren — It was a good one! Only thing better would have been to see you, too! 😉 xo
<3 I miss you lady! Need to see you sometime soon! Or phone date?
The best weekends is the weekend you just had! And steak and mushrooms are a fave around this house!
Sounds like you had an amazing weekend, Stephanie! So much to love about these kabobs BTW. Beautiful pictures, and OMG STEAK. I ‘m keeping my fingers crossed on winning the giveaway! 😉 😛
Oh wait. I misread. But I’ll take the free bacon! LOL 😛 😛 Mondays …