• Home
  • About
  • Recipes
    • Breakfast
    • Appetizers and Sides
    • soups & Salads
    • Crockpot Recipes
    • EntrΓ©es
    • Comfort Foods
    • Sweet Tooth
  • Blog
  • CONTACT

The Richmond avenue

simple recipes + simple ingredients

recipes

Grilled Flank Steak and Veggie Kabobs

September 2, 2015

Labor day is just around the corner and if you’re anything like me, you’ve been counting down the days to the three-day holiday. It’s the perfect time to enjoy the long sunny days with (slightly) cooler temperatures and grill out with family and friends.

Kabobs are my favorite things to grill – whether they’re shrimp or chicken or veggie skewers. They are so easy to throw together for large groups of people, plus they’re filling and nutritious. This grilled flank steak with veggies is no exception!

There are different theories on how long you should marinate flank steak. Some say that marinating it for a day or two makes for the most tender meat, while others say that it’s pointless because very little actually penetrates the surface.

I say, “Enough with your theories! You’re not the boss of me!” But in actuality, I’ve tried this both ways – I typically like to marinade overnight, but for this recipe, I marinated the meat around lunch time and grilled it after work. The meat was still tender, but the 6 hour marinade yielded slightly firmer results (still delicious though!). However, in my opinion, the amount of time you marinate is only a portion of having a good result. It’s also important to (1) have the right combination of marinade ingredients and to (2) know that the tenderness of your meat is a result of your cooking time. We like our meat medium rare, which means I leave it on the grill slightly longer than just searing the edges. A medium rare cut of meat will always be more tender than a well done cut of meat.

The essential ingredients for a good marinade should include: oil, salt (ex: kosher salt, soy sauce), acid (ex: vinegars, lemons/limes), herbs (ex: garlic, cumin, coriander), and sugars (ex: honey, brown sugar). This recipes uses a little of each for the marinade, then olive oil and salt and pepper are rubbed on the sliced vegetables, and everything is skewered on wooden sticks and grilled on high heat.

IMG_5347

I grilled these on my indoor stove top grill (about 2-3 minutes per side) and served over warm rice. The meat was perfectly seared on the outside, but still tender and pink on the inside, and the vegetables were just starting to soften.

I hope you enjoy! And have a wonderful holiday weekend! πŸ™‚

IMG_5405

 

Grilled Flank Steak and Veggie Kabobs
2015-08-28 11:50:46
Serves 8
Save Recipe
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the kebabs
  1. 2 lbs flank steak
  2. 1 red bell pepper, sliced into 1 1/2 inch chunks
  3. 10 oz whole baby bella mushrooms
  4. 1 yellow squash, sliced into thick rounds
  5. 1 zucchini, sliced into thick rounds
  6. 1 small red onion, chopped into 1 1/2 slices
  7. 2 tbsp olive oile
  8. salt and freshly ground pepper
  9. wooden skewers
For the marinade
  1. 2 lbs flank steak
  2. 1/2 cup olive oil
  3. 2 tbsp Worcestershire sauce
  4. 1/4 cup soy sauce
  5. 1/4 cup balsamic vinegar or red wine vinegar
  6. 1/4 cup fresh lime juice
  7. 1 tbsp honey
  8. 1 tbsp Dijon mustard
  9. 2 cloves garlic, minced
  10. 1 tsp salt
  11. 1/2 tsp fresh ground black pepper
  12. 1 tbsp cumin
  13. 1 tbsp ground coriander
Instructions
  1. Slice the steak in 1 inch - 1 1/4 inch cubes. Place the chopped steak in a shallow container. Whisk all marinade ingredients together, then pour over the steak. Cover and refrigerate overnight.
  2. Before grilling, soak the wooden skewers in water for an hour to prevent burning. Heat an oiled grill to high heat. Rub olive oil, salt, and pepper on sliced vegetables. Skewer meat and vegetables onto each skewer, but be careful not to "overcrowd" them. When grill is extremely hot, place each skewer on the grill and cook for about 8-10 minutes, rotating every 2-3 minutes, until your meat has reached your desired wellness. Let cool 5-10 minutes before serving.
Notes
  1. Use wooden skewers instead of metal skewers if you prefer the center to be pink. Metal skewers can start cooking the meat from the inside in when they heat.
The Richmond avenue https://therichmondavenue.com/

J

Share this:

  • Print

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Your comments make my day. Thank you!Cancel reply

  1. Anna says

    September 2, 2015 at 7:18 pm

    This looks amazingly delicious!!

    Reply
    • Jasmine says

      September 2, 2015 at 9:16 pm

      Thanks so much, Anna!!

      Reply
  2. koolaidmoms says

    September 2, 2015 at 7:30 pm

    These look wonderful!

    Reply
    • Jasmine says

      September 2, 2015 at 9:15 pm

      Thank you!! πŸ™‚

      Reply
  3. Lynz Real Cooking says

    September 8, 2015 at 2:38 pm

    What a lovely dish! Yumm this looks so good Jasmine! I love the marinade it sounds very tasty!

    Reply
    • Jasmine says

      September 8, 2015 at 2:39 pm

      Thank you so much!! This is one of our favorites to make!! πŸ˜€

      Reply
      • Lynz Real Cooking says

        September 8, 2015 at 2:40 pm

        It looks amazing! I don’t know why I missed you again dear! your food is so gorgeous and delicious! thanks!

        Reply
        • Jasmine says

          September 8, 2015 at 2:41 pm

          You are too kind πŸ™‚

          Reply
          • Lynz Real Cooking says

            September 8, 2015 at 2:43 pm

            love your blog and your pictures are amazing! I need lessons Jasmine!

          • Jasmine says

            September 8, 2015 at 2:45 pm

            And I need lessons from you for your mouthwatering middle eastern dishes!! Sounds like a fair trade to me!! πŸ˜€

          • Lynz Real Cooking says

            September 8, 2015 at 2:46 pm

            OK!! yes!

  4. goatsandgreens says

    September 9, 2015 at 10:19 pm

    Thanks for the pointer on wooden vs. metal skewers. I’ll reserve the latter for something other than beef or lamb, now.

    Reply
    • Jasmine says

      September 10, 2015 at 12:30 pm

      No problem!! I learned that recently too πŸ™‚

      Reply

Sign up to receive new recipes via email:

Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

Type Keywords to Search:

  • Bloglovin
  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Banana Crumb Muffins
  • Baked Fish Tacos with Creamy Avocado Dressing
  • Chicken Tomatillo Soup
  • Chocolate Palmiers
  • Chocolate Chip Banana Bread

Popular Recipes

Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
Trisha Yearwood's Homemade Banana Pudding
Brown Rice Mushroom Risotto
Slow Cooker Chicken Tikka Masala
Frozen Greek Yogurt Bark
NY Times' Almond Cake
Easy Chicken Stir Fry

Categories

  • blog
  • books
  • Holidays
  • recipes

Follow the Richmond Avenue

  • Bloglovin
  • Instagram

Popular Posts

  • Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
  • Trisha Yearwood's Homemade Banana Pudding
  • Brown Rice Mushroom Risotto
  • Slow Cooker Chicken Tikka Masala
  • Frozen Greek Yogurt Bark

Copyright 2025 | Managed by: Seattle Web Works | Site design handcrafted by Station Seven

 

Loading Comments...