An easy and impressive recipe for Independence Day weekend, featuring grass-fed, pasture-raised sirloin steak and fresh vegetables marinated in a delicious sauce, then grilled to perfection. Can be prepped in advance and cooked quickly.
For the marinade: Combine all ingredients (1/4 c olive oil, 1/4 c soy sauce, 1 1/2 tbsp red wine vinegar, 2 1/2 tbsp Worcestershire sauce, 1 tbsp honey (optional), 2 tsp Dijon mustard, 1 tbsp minced garlic, 1 tsp freshly ground black pepper) in a gallon-sized zip-lock bag. Then add the beef to the bag and massage marinade over the steak. Transfer to refrigerator and allow to marinate 3 - 6 hours. Drizzle all the veggies (button or cremini mushrooms, bell peppers, large red onion, cherry tomatoes) with olive oil. (Be sure to keep the onion in big chunks so they don’t burn). Sprinkle veggies evenly with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs. However you think looks pretty. Brush grill grates lightly with oil. Place kebabs on grill and grill about 3 minutes on each side or until steak reaches 135 degrees for medium-rare.
