Ingredients:

  • 680g Sirloin tip or New York Strip, cut into 4 cm cubes
  • 2 large Bell peppers (red and green), cut into 4 cm squares
  • 1 large Red onion, cut into 4 cm wedges
  • 225g Cremini mushrooms, stems removed
  • 120ml Extra virgin olive oil
  • 80ml Low sodium soy sauce
  • 60ml Balsamic vinegar
  • 60ml Worcestershire sauce
  • 3 cloves Garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp Dried oregano

Instructions:

  1. In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire, garlic, mustard, and spices. Reserve 60ml of this mixture for basting.
  2. Place cubed steak in a large bag and pour the remaining marinade over it. Seal and refrigerate for at least 30 minutes, but 2 hours is the sweet spot.
  3. Thread ingredients onto skewers, alternating steak, peppers, onion, and mushrooms. Leave a tiny bit of space between each item.
  4. Preheat grill to medium-high (200°C). Clean the grates thoroughly with a wire brush and lightly oil them.
  5. Grill kabobs for 3–4 minutes per side, basting with reserved marinade, until steak reaches desired doneness (approx. 54°C for medium-rare).