FRESH Ideas: Steak Kabobs with Balsamic Glaze



1 pound sirloin steak

2 tablespoons, plus 1 tablespoon olive oil

1 tablespoon Worcestershire sauce

1/4 cup red wine

1 tablespoon Montreal Steak seasoning

1 yellow squash

1 zucchini

1 large Noonday onion

1 package whole crimini mushrooms

1 tablespoon olive oil

1/2 teaspoon cracked black pepper

1/4 teaspoon salt

Wooden skewers, soaked for 1 hour in water

2 cups balsamic vinegar

1/4 cup sugar


Cut steak into 1 1/2 inch cubes and place in a large bowl. Add two tablespoons olive oil, the Worcestershire sauce and red wine and steak seasoning. Rub the marinade into the meat and refrigerate for one hour. Cut the squash, zucchini and onion into one inch pieces. Place in a large bowl and add the remaining tablespoon of olive oil, salt and pepper. Toss to combine. Begin building the skewers with alternating pieces of vegetables and meat. Heat a grill pan or grill to high. Grill for 5 to 7 minutes on each side. To make the glaze place the balasamic vinegar and the sugar in a saucepan. Bring to a boil for five minutes and then reduce to a simmer. Allow the mixture to reduce and thicken to a barely drippable consistency. It should reduce to about a half a cup. Place in a squirt bottle or jar for storage. Will keep for one month at room temperature. If refrigerated it will need to be microwaved before use to unthicken. Drizzle lightly over the kabobs before serving.


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