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How to Make Kabobs Out of a Petite Sirloin Steak
Petite sirloin steaks are less expensive than ribeye, tenderloin or porterhouse, but almost as tender. The petite sirloin is cut from the tip sirloin steak. The meat is lean so it doesn't take well to overcooking. Making kabobs out of the steak stretches the meat to feed more people, especially if you include vegetables on the kabob, while providing interesting and often colorful additions to your plates. Plan on 4 ounces of steak per person.
Things You'll Need
- Knife
- Cutting board
- Marinade
- Vegetables (optional)
- Skewers
- Basting brush
Instructions
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Select a petite sirloin steak that is at least 1 inch thick. Cut the steak into 1-inch cubes.
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Mix a marinade of vinegar, wine or beer. Season with your choice of finely diced onion, garlic or ginger. Toss in herbs such as thyme, tarragon, basil or oregano. Add salt and pepper. If you like spicy steak kabobs, throw in some hot sauce or cayenne pepper. Reserve about 1/2 cup of the marinade.
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Put the steak kabobs in the marinade in a glass bowl or plastic food storage bag. Place in the refrigerator and let the kabobs soak for at least 1 hour, or up to 4 hours.
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Slice your favorite vegetables such as sweet peppers, onions and summer squash. Leave cherry tomatoes and mushrooms whole. Toss the vegetables in the reserved marinade.
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Thread the steak and vegetables onto metal skewers leaving a bit of space between each cube. If you use wooden skewers, soak them in water for 30 minutes before you use them to prevent them catching on fire during cooking.
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Grill over medium-high heat on a gas or charcoal grill. You could also cook the kabobs about 6 inches under the oven broiler.
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Turn the kabobs over after 4 to 5 minutes and grill the other side for an additional 4 to 5 minutes if you like medium-rare steak. Medium-well kabobs take 12 to 16 minutes total. Use the marinade from the vegetables to baste the kabobs to keep them moist.
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