Beef Shish Kabob

Ingredients

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Balsamic vinegar

  ¼ cup or 64g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Worcestershire sauce

  2 tbsp or 34g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sirloin steak

  Restaurant, family style

  907g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Mushrooms

  Maitake, raw

  8 oz or 227g

Directions

1. Make marinade. Add all of the marinade ingredients to a mixing bowl, then stir to combine.
2. Marinate steak. Add the steak pieces to the marinade. Stir to coat. Cover the bowl and marinate in the fridge for at least an hour, and up to 24 hours.
3. Thread skewers. Thread the beef, onions, and peppers onto skewers. You can alternate the order of ingredients on the skewers. Season each shish kabob with kosher salt and freshly ground black pepper, to taste.
4. Grill. Heat an outdoor or indoor grill pan to medium-high heat. Place the shish kabobs on the grill and cook for 4 to 5 minutes per side, until nicely browned throughout, about 15 minutes.
5. Rest. Allow skewers to rest for a couple of minutes before serving.