Still too chilly to grill where you live? These sheet pan sirloin kebabs have your cravings covered while you wait for warmer days! Recipe below.
SHEET PAN SIRLOIN KEBABS
For the marinade:
½ cup Private Selection Extra Virgin Olive Oil
¼ cup soy sauce
¼ cup Private Selection Balsamic Vinegar
1½ tbsp Worcestershire sauce
1 tbsp Private Selection Dijon Mustard
1 tbsp Private Selection Honey
5 cloves garlic, minced
½ tsp kosher salt
½ tsp black pepper
For the kebabs:
1-2 lbs Private Selection Angus Beef Top Sirloin
2-3 bell peppers
1-2 Private Selection Sweet Onions
1 container Private Selection Cocktail Tomatoes (leave vines intact)
Private Selection Olive Oil
Salt & pepper
Whisk marinade ingredients together. Pierce sirloin all over with a fork, trim if needed, and cut into 1" pieces. Transfer to a large zipper bag or container and cover in marinade. Refrigerate overnight.
If using wooden skewers, soak in water for at least 30 minutes. Remove seeds and ribs from peppers and cut into 1" pieces. Peel and trim onions and cut into 1" pieces. Line a large baking sheet with parchment paper and preheat oven to 400º.
Thread marinated steak, onions, and peppers onto skewers, alternating ingredients. Arrange on the prepared sheet along with vine-on tomatoes. Drizzle everything with olive oil and season with salt and pepper. Roast until veggies are soft and meat is cooked to desired temperature. If desired, just before kebabs are done, turn on the broiler to finish with a char (keep a close eye on the parchment paper if you go this route). Allow to rest for 5 minutes and enjoy!
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