Grilled Steak Kabobs with Peppers and Mushrooms
Grilled Steak Kabobs marinate cubed sirloin in a Worcestershire-balsamic marinade, thread it with peppers and mushrooms, and grill with a boiled glaze finish.
Steak kabobs are technically meat and vegetables on sticks, but the stick creates a weird amount of confidence. Suddenly dinner is organized. Cubes of beef, bell peppers, onions, and mushrooms line up like they have been briefed, then hit a hot grill where the edges char and the vegetables soften without disappearing.
The main challenge is size. Cut the steak too small and it overcooks before the peppers are ready; cut the vegetables into giant chunks and the beef is done while the onion is still filing paperwork. Keeping everything close in size helps the skewers cook at roughly the same pace. Mushrooms are especially good here because they absorb seasoning, pick up smoke, and stay meaty enough to belong next to steak.
High heat is what gives kabobs their appeal. You want browned corners, a little blistering on the peppers, and enough space between pieces for hot air to circulate. Crowd the skewer until it looks like airport luggage and everything steams. Give the ingredients breathing room, rotate for even char, and pull the steak when it reaches the doneness you want. It is grilling reduced to small, manageable pieces—which is probably why everybody suddenly thinks they can cook when handed a skewer.
