INGREDIENTS
Marinade
1/3 cup olive oil
¼ cup soy sauce
3 Tablespoons Worcestershire sauce
2 Tablespoons red wine vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
8 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning (mixture of any of dried basil, oregano, rosemary, thyme,
¼ teaspoon red pepper flakes
1 teaspoon pepper
Other
1 ½ pounds beef kabob cubes
3 bell peppers, cut into 1” inch pieces
1 red onion, cut into 1” pieces
12 cherry tomatoes
6 Skewers , either metal or wooden skewers soaked 30 minutes
PREPARATION
Mix all marinade ingredients (not beef or veggies) together in a large bowl
Add the steak and bell peppers and mix until well coated
Gently mix in the onion, to coat.
Cover and marinate in the refrigerator for at least an hour, but up to 24 hours.
Soak the wooden skewers in water for 30 minutes.
Stir in the cherry tomatoes to coat.
Preheat the oven to 450 degrees
Skewer the steak and veggies, alternating vegetables and meat
Line a rimmed baking sheet with foil
Bake 10-15 minutes (130 degrees for medium rare to 140 degrees for medium)
Broil for 5-7 minutes or until lightly charred. Watch closely so they do not burn.
