The fusion of tender, juicy chunks of sirloin steak and vibrant shishito peppers is a match made in grilling heaven. Get ready to impress your family and friends with these simple yet elevated Sirloin Steak Kabobs that will have them begging for seconds. Trust me, this recipe is a game-changer, and you’ll want to stick around for all the tips and tricks I have in store for you. Let’s get grilling!
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Kabobs Are One of the Easiest Summer Dinners
As soon as June rolls around, I’m always so excited to fire up the grill. It’s one of my favorite ways to cook: grilling can take any protein and any vegetable to the next level with a smoky charred flavor.
These sirloin steak kabobs threaded with shishito peppers are my new favorite grilled dinner. Picture this: succulent pieces of perfectly marinated steak, skewered alongside vibrant and slightly charred red onion and shishito peppers.
These kabobs are marinated in an Asian-inspired sauce made with soy sauce, mirin, honey, garlic, and ginger. It gives the meat incredible flavor and keeps the steak pieces very tender. This recipe will soon become a staple in your summer line up, promise!
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The Main Ingredients
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Steak. I opted for a choice grade cut of sirloin for this recipe. Sirloin is economical and has great flavor. Scroll down to learn more about the best cuts of beef to use.
- Shishito peppers. Shishitos are a mild Japanese pepper that are readily available at most grocery stores through spring and summer.
- Red onion. I love the way that red onions turn sweet when grilled, but any onion will work.
- Soy sauce. You can use regular, low sodium, or even tamari to make this recipe gluten-free.
- Mirin. Mirin is a sweet Japanese cooking wine. You can find it at most well-stocked grocery stores.
- Garlic. Lots of fresh minced garlic gives these grilled steak kabobs great flavor.
- Ginger. The combination of fresh ginger and garlic is a winner! You could also use ginger paste.
- Honey. Honey adds a touch of sweetness to the marinade that helps balance the savory flavors.
- Sesame oil. A touch of toasted sesame oil gives the marinade a great smoky flavor.
What’s the Best Cut of Steak for Kabobs?
When it comes to choosing a steak for threading onto kabobs, you’ll want to opt for a cut that’s tender, juicy, and well-suited for grilling. Here are a few top choices:
Sirloin (my favorite!). It’s leaner than ribeye but still tender and full of flavor. Look for top sirloin or tri-tip cuts, as they tend to be more tender and well-suited for skewering.
Ribeye. Known for its rich marbling and excellent flavor, ribeye steak is a popular choice for kabobs. Its tenderness and juiciness make it a perfect candidate for grilling, ensuring flavorful and succulent kabobs.
Tenderloin. Also known as filet mignon, tenderloin steak is the most tender cut of beef. While it may be pricier, its melt-in-your-mouth texture and subtle flavor make it an excellent choice for those looking for a premium steak kabob experience.
Strip Steak. Strip steak, also known as New York strip or Kansas City strip, is a flavorful and well-marbled cut that grills beautifully. It offers a good balance of tenderness and beefy flavor.
Remember, it’s important to slice the steak into uniform pieces that will cook evenly on the grill. Regardless of the cut you choose, make sure to trim any excess fat and slice the steak against the grain for the most tender results.
An Overview of How the Kabobs Are Assembled and Grilled
Jenny’s Tip: While the recipe suggests using shishito peppers, you have the freedom to experiment with different vegetables or even seafood options to suit your personal preferences. This versatility allows you to make the dish your own and adapt it to your tastes.
- Marinate the steak for at least 2 hours. After whisking together the Asian-inspired marinade, toss with the cubed steak and refrigerate so the marinade has time to season and tenderize the meat.
- Assemble the kabobs. There’s no rhyme or reason to how I prepped my kabobs, I just tried to alternate the pieces of sirloin steak, peppers, and onions as best I could.
- Grill over medium-high heat. The exact grill time for your steak kabobs will depend on how done you like your steak. I prefer my steak medium (i.e. a warm, rosy pink center), so I only grilled mine for 4 to 5 minutes per side.
Jenny’s Tips for Grilling Steak Kabobs
Choose the right cut of steak. Opt for well-marbled cuts like ribeye or sirloin for juicy and flavorful kabobs.
Marinate for maximum flavor. Allow the steak to marinate for at least 2 hours (or overnight) to infuse it with delicious flavors.
Soak wooden skewers. Soak wooden skewers in water for 30 minutes before threading the steak and peppers to prevent them from burning on the grill.
Preheat the grill. Ensure your grill is preheated to medium-high heat before adding the kabobs for proper searing.
Rest before serving. Once the kabobs are off the grill, allow them to rest for a few minutes. This helps the juices redistribute, resulting in tender and flavorful steak.
Serve with a squeeze of citrus. Just before serving, squeeze some fresh lemon or lime juice over the kabobs to brighten the flavors and add a refreshing touch.
Recipe FAQs
How do I ensure my kabobs are tender and juicy?
To achieve tender and juicy steak kabobs, start by selecting a well-marbled cut of steak, such as ribeye or sirloin. Additionally, be mindful of not overcooking the steak on the grill, as it can result in dry and tough meat. Aim for a medium-rare to medium level of doneness, with an internal temperature of around 130-135°F, to keep the steak juicy and full of flavor.
How long should I marinate the steak before grilling?
For best flavor, I would marinate the steak for a minimum of 2 hours. For even more flavor, marinating overnight is an excellent option.
Can I make this recipe without a grill?
Absolutely! While grilling imparts a smoky flavor and beautiful char, you can still enjoy delicious steak kabobs without a grill.
You can use a stovetop grill pan or even broil them in the oven. Simply skewer the marinated steak and shishito peppers, and cook them under the broiler or on the grill pan, flipping occasionally until they reach your desired level of doneness. Just ensure the cooking surface is preheated and well-oiled for the best results.
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
Easy Sides to Serve with Steak Kabobs
- Japanese-Style Grilled Corn
- Classic Potato Salad
- Loaded Wedge Salad
- Hawaiian-Style Mac Salad
- Creme Fraiche Mashed Potatoes
- Sweet Potato Fries
More Cuts of Steak to Grill
- Grilled Tuscan Steak
- Grilled Ribeye with Shishito Salsa
- Grilled Coffee-Rubbed Tri Tip Steak
- Grilled Carne Asada
- Grilled Ribeye with Chimichurri
- Grilled Steak Sandwiches
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Grilled Steak Kabobs with Shishito Peppers
Ingredients
- 2 lbs sirloin steak, cut into 1 1/2" cubes
- 1 large red onion, chopped
- 8 oz shishito peppers, rinsed
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 tablespoon honey
- 4 garlic cloves, finely minced
- 1 tablespoon grated ginger or ginger paste
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 scallions, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Whisk the marinade together. In a medium mixing bowl, whisk together the soy, mirin, honey, ginger, garlic, sesame oil, salt and pepper together until smooth.
- Marinate the steak. Toss the cubed sirloin with the marinade until the pieces are well-coated. Cover and transfer to the fridge for at least 2 hours, up to 24.
- Assemble the skewers. If you're using wooden skewers, make sure to soak them in cold water for an hour. Thread pieces of steak onto the skewers, alternating with shishito peppers and red onion. Reserve the marinade.
- Preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 400 F.
- Grill. Lay the skewers on the hot grill and grill for 4-5 minutes per side for medium. As the kabobs grill, brush with the reserved marinade. For more doneness, increase the time on the grill. Remove from the grill and rest for 10 minutes before eating. Top with chopped cilantro and green onions before serving. Serve with a squeeze of fresh lime.
Storage Instructions
- Storage: If you have leftover kabobs, remove the ingredients from the skewers and store them separately. Place the cooked steak and vegetables in an airtight container and refrigerate for up to 4 days.Reheating: Preheat your oven or broiler to medium heat. Arrange the steak and vegetables on a baking sheet or broiler pan, and heat for about 5-7 minutes, or until warmed through. Or, heat a skillet or grill pan over medium heat and add a small amount of oil or butter. Sear the steak and vegetables, turning occasionally, until heated through.When reheating, be mindful not to overcook the steak, as it can result in a tougher texture. To help keep the steak moist, you can brush it with a little marinade or broth while reheating. It's also a good idea to add fresh herbs or a squeeze of citrus juice to enhance the flavors before serving.
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