- 1/3 cup canola oil
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons garlic powder
- 2 pounds beef top sirloin steak, cut into 1-inch pieces
- 2 medium yellow summer squash, cut into 1/2-inch slices
- 1 large onion, cut into 1-inch chunks
- 1 large green pepper, cut into 1-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- In a large resealable plastic bag, combine the oil, soy sauce, vinegar and garlic powder; add beef. Seal bag and turn to coat; refrigerate for at least 1 hour.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-high heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.
Originally published as Sizzling Beef Kabobs in Taste of Home April/May 2008, p45
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed Jun. 10, 2008
"This is the tastiest marinade I have ever made!And the bonus is so few ingredients!!"