Beef Kebabs
Beef Kebabs
Brie Thompson
4
10 minutes
5 minutes
Juicy, savory, and caramelized on the edges, these beef kebabs make grilling night feel easy. Strips of steak soak up Roasted Shallot Infused Olive Oil and Dark Balsamic Vinegar of Modena for just 30 minutes, then hit a hot grill and get finished with Rainbow Sea Salt and fresh cilantro. They come together fast and are made for passing around at a summer cookout.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 lb Steak (Tri-Tip or Sirloin)
- 3 Tbsp Roasted Shallot Infused Olive Oil
- 2 Tbsp Dark Balsamic Vinegar of Modena
- 2 tsp Rainbow Sea Salt, ground
- Rainbow Sea Salt, to finish
- Cilantro, to garnish
Directions
- Heat the grill to high.
- Cut the steak into ¼ inch thick strips.
- Mix the beef, Roasted Shallot Infused Olive Oil, Dark Balsamic Vinegar of Modena, and 2 tsp Rainbow Sea Salt in a bowl. Let marinate for 30 minutes. If using wooden skewers, soak them in water for 20 minutes during this time.
- Thread the marinated beef onto the skewers, without overcrowding them, to help the beef caramelize. Place the skewers on the grill.
- Cook, turning the skewers 2 to 3 times for even cooking, until the beef is well caramelized, 4 to 5 minutes.
- Finish with Rainbow Sea Salt. Garnish with the cilantro. Serve immediately.