My love affair with the grill is about ten years strong now. It’s a thing. Don’t tell my husband. Full disclosure: He’s cool with it because it means he comes home to meals like the one I’m sharing today. Based on the happy noises he made while devouring these the other evening I’d say these Pesto Steak Kabobs have his vote for new favorite recipe. Don’t argue with the man. Just try them for yourself.
Let’s talk kabobs.
They cook super fast.
With a great marinade they can be really really flavorful.
Prep and clean up is easy.
They cook super fast. I know I said that once but it bears repeating.
This kabob recipe is particularly fast because steak, tomatoes, and peppers are all quick cooking foods. That’s one of the biggest mistakes people make with kabobs. They try to pair things together that require different cooking times. Doing so can result in something being dry or something being underdone. Not today, baby.
Once these beauties go on the grill the countdown is on and you’re no more than 7-10 minutes away from dinner. (Depending on how thick you cut your steak and what level of doneness you like.)
Have you ever grilled or roasted tomatoes before? They get extra soft and sweet with a little heat. Oh my, it makes a difference! The green bell pepper gives a nice crunchy contrast to the tomatoes.
And then there’s the pesto. So simple to make and packs a powerful punch.
This is definitely not a boring kabob recipe. But be careful. Make this one time and your family is going to be requesting you do it again and again. Not that I have a problem with that.
- 1½ - 2 lbs top sirloin steak
- 3 green bell peppers
- grape tomatoes
- salt & pepper
- ¼ cup coconut aminos or soy sauce
- ¼ cup olive oil
- 2 cups fresh basil leaves
- ½ cup parmesan
- ¼ cup pine nuts
- ½ teaspoon lemon juice
- ⅓ cup olive oil + more until preferred consistency
- Cut your steak into large pieces (around 1¼ - 1½ inches). Try to keep them uniform in size so they'll cook in the same amount of time.
- Add your steak and marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the steak. Let sit for at least 30 minutes, flipping the bag over occasionally.
- Cut the top off your green bell pepper. Scoop out the inside and discard along with the top. Slice pepper into evenly sized chunks.
- Thread your marinaded steak, bell pepper, and tomatoes onto skewers.
- Place on a baking sheet and drizzle excesss marinade from the bag over the kabobs so that your veggies also have a nice coat. (The olive oil in the marinade will help the veggies get a beautiful char.) Salt & pepper.
- Place on grill so they're not touching. You'll want the grill on medium-high heat. Grill for 3-5 minutes. Flip. Grill for another 3-5 minutes. Remove when you've achieved your desired doneness.
- Let the kabobs rest for a few minutes.
- In a blender combine pesto ingredients and blend. Pour in additional olive oil a little at a time until you have the consistency you prefer. Brush over steak & serve.
Note: For a Whole 30 version just skip the pesto and make sure you’re using coconut aminos instead of soy sauce.