The Olive Bin

Sirloin Steak & Vegetable Kabobs with Quinoa Salad

Place beef in large resealable plastic bag placed in shallow dish; set aside. Place bell peppers and red onion in another large resealable plastic bag placed in another shallow dish; set aside. For marinade, combine all ingredients in medium bowl. Divide marinade between beef and vegetable bags. Seal bags and marinate in refrigerator for minimum 1 hour, turning bags occasionally. Meanwhile, in medium bowl combine quinoa, tomatoes, green onions, orange zest, and orange juice. Cover and chill until serving time. Prepare charcoal or gas grill for direct grilling over medium-high heat. Thread peppers and onion pieces onto four skewers*, leaving 1/4" space between pieces so vegetables grill evenly. Thread meat onto four additional skewers*. Grill skewers for 15 to 18 minutes, or until steak reaches desired doneness and vegetables are tender and slightly charred. Remove skewers from grill and serve immediately with quinoa salad. *If skewers are wooden, soak in water for 30 minutes prior to grilling to prevent burning.
Print

Ingredients

Number Of Servings: 4

FOR THE KABOBS:
1 lb beef top sirloin steaks, cut into 1 1/2" pieces
1 each red, yellow, and green bell peppers, seeded and cut into chunks
1 red onion, cut into wedges
FOR THE MARINADE:
1/4 C of The Olive Bin's Tuscan Herb Olive Oil
1/4 C of The Olive Bin's Dark Chocolate Balsamic Vinegar (Seasonal)
4 cloves garlic, minced
2 tsp dried oregano
2 tsp dried thyme
1 tsp sea salt
1 tsp freshly ground black pepper
FOR THE QUINOA SALAD:
3 C cooked quinoa, cooled
2 medium heirloom tomatoes, seeded and chopped
1/2 C sliced green onions
1 medium orange, zested and juiced

Directions

  1. Place beef in large resealable plastic bag placed in shallow dish; set aside. Place bell peppers and red onion in another large resealable plastic bag placed in another shallow dish; set aside.
  2. For marinade, combine all ingredients in medium bowl. Divide marinade between beef and vegetable bags. Seal bags and marinate in refrigerator for minimum 1 hour, turning bags occasionally.
  3. Meanwhile, in medium bowl combine quinoa, tomatoes, green onions, orange zest, and orange juice. Cover and chill until serving time.
  4. Prepare charcoal or gas grill for direct grilling over medium-high heat. Thread peppers and onion pieces onto four skewers*, leaving 1/4" space between pieces so vegetables grill evenly. Thread meat onto four additional skewers*. Grill skewers for 15 to 18 minutes, or until steak reaches desired doneness and vegetables are tender and slightly charred.
  5. Remove skewers from grill and serve immediately with quinoa salad.

    *If skewers are wooden, soak in water for 30 minutes prior to grilling to prevent burning.

Additional Info

Adapted from Hy-Vee "seasons" recipe

Associated Products

Dark Chocolate Dark Balsamic
Tuscan Herb Olive Oil