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These steak kabobs include an easy steak marinade, blistered tomatoes, and bell peppers. Everything is topped with a drizzle of homemade pesto for a meal that always impresses!
Update: This recipe was originally published in 2017 and has been republished.
Let’s talk kabobs. In my mind they’re the ultimate when it comes to healthy recipes. They cook super fast. They’re surprisingly easy but they look like you put a lot of effort in. (If you’re nervous to grill steak, kabobs will help you achieve perfect steak with less stress!) With a great marinade they can be really really flavorful. Prep and clean up is easy. I personally really appreciate how pretty they look when you serve them too. There’s just something about the colors that makes them so fun for entertaining. Kabobs are easily my favorite way to make grilled meats for guests.
This pesto steak 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 overdone while something else is underdone. Not today, baby.
In these kabobs we’re using tomatoes and green bell pepper. The steak marinade we’re using is uncomplicated. Just two ingredients to help us achieve a more tender, flavorful steak! And then there’s the Pistachio Lemon Pesto. This pesto recipe is simple to make and packs a powerful punch. Plus it’s dairy free (no parmesan cheese!) which makes it lower in calories than traditional pesto. You can of course use a prepared pesto from the grocery store to save more time if you prefer.
You’ll love this delicious dinner option for warm summer evenings, no matter whether you have a gas grill, charcoal grill, or electric grill! You can even cook these on a grill pan on the stovetop if you like.
Pesto Steak Kabob Ingredients
- Top sirloin steak: This is the cut of steak I recommend for kabobs. It’s fairly lean but still has good marbling. It’s also relatively inexpensive.
- Green bell peppers: Pieces of bell pepper add a crisp bite to these kabobs. You can use orange, red, or yellow peppers if you like. You can also use whole sweet mini peppers.
- Grape or cherry tomatoes: The natural sweetness of tomatoes is a tasty addition to these steak kabobs. They soften and blister as they cook on the grill.
- Coconut aminos or soy sauce: Choose coconut aminos or soy sauce in this marinade.
- Olive oil: Extra virgin olive oil is one of two ingredients in our easy marinade. It helps prevent the steak from sticking to the grill. We also use it in our pesto.
- Basil: Fresh basil leaves are a must in classic pesto. We’re using it in this version too.
- Pistachios: While pine nuts are traditionally used in pesto, pistachios have a stronger flavor which adds more depth to create a rich sauce. You’ll notice a hint of nutty flavor in each bite!
- Lemon juice: There’s enough bright lemon in this pesto so you can taste it and appreciate that yummy tartness. You’re welcome to squeeze your own fresh lemon juice or use the bottled variety from your grocery store.
- Garlic: You can mince your own garlic or use a jarred variety.
- Salt and black pepper: These are the only seasonings you’ll need in this steak kabob recipe because the marinade ingredients add so much flavor!
How to Make Pesto Steak Kabobs
On a cutting board, slice steak into large pieces that are uniform in size.
Add steak and marinade ingredients to a gallon ziploc bag. (No need to combine the marinade ingredients in a separate mixing bowl. It’s just two ingredients!) 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.
Slice pepper into evenly sized chunks.
Thread your marinated steak, bell pepper, and tomatoes onto skewers.
Place on a baking sheet and drizzle excess 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.) Sprinkle with a pinch of salt and pepper.
Place kabobs on a hot grill at medium-high heat. You’re no more than 7-10 minutes away from devouring them. (Depending on your preferred doneness and how thick you cut your steak.)
Combine pesto ingredients in a blender or food processor and blend. Brush the finished pesto sauce over steak and serve! If you want some heat you can top with crushed red pepper flakes too. Or dress these beauties up with a little cotija cheese or strips of fresh basil!
What Steak is Best for Kabobs
I strongly recommend top sirloin because it’s fairly lean but has good marbling. This means it is tender. I also love that it’s relatively inexpensive compared to other tender cuts of meat. You’re getting a higher quality cut for a good price.
Can You Use Other Cuts of Steak?
- Ribeye: You can use ribeye for kabobs but its more expensive and I don’t think it’s worth the extra expense for kabobs.
- Filets: It’s hard to beat a filet! I love them but because of the extra cost I don’t recommend them for kabobs.
- Petite sirloin: I don’t recommend it. They’re thinner cuts so they’re likely to overcook on the grill.
- Sirloin roast: While it’s named similarly to top sirloin it isn’t the same thing. Sirloin roast is from the sirloin but it’s not from the top and is tougher so I don’t recommend it for kabobs.
- New York strip: This is a good option for kabobs because it has some fat but not too much.
- Flank steak: While you can use flank steak for kabobs, it gets tough very quickly when overcooked so I’d select another cut.
- Skirt steak: Skirt steak has more fat than flank steak and is a good option for kabobs.
What is the Best Temperature for Steak?
Everyone has their own preference when it comes to steak doneness. I’m a believer in letting people enjoy their food how they like it so there will be no steak temperature shaming here, but most chefs recommend medium rare. Again, always prepare your food how you like it best.
You can use your best judgment by looking at the outside of the steak to guess how cooked your steak is, but there are so many factors that can influence this like how hot your grill is, if a flame touched the meat, and how thick the steak is cut. The only way to know for certain is to check the internal temperature with a meat thermometer. Here are the temperatures you should be looking for depending on how you like your steak. Keep in mind the steak will continue to cook after it comes off the grill so take it off the heat when it’s about 5 degrees below where you want it.
- Rare: 120F
- Medium Rare: 130F
- Medium: 140F
- Medium Well: 150F
- Well Done: 160F
Can You Cook Kabobs in the Oven or on the Stovetop?
Kabobs are best on the grill because everything gets tender and you’ll also see some charred pieces which I personally love. However, if that’s not an option you can bake kabobs in the oven. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper. I’d spread a little oil or oil spray on top just to be sure you don’t have any sticking. Lay the kabobs in a single layer and bake in the hot oven for 9-14 minutes (exact time depends on your personal preference).
To make on the stovetop, place a grill pan or cast iron pan on the stovetop and heat to medium-high heat. Add the kabobs in a single layer to the hot pan. (If you tend to experience sticking on your pan add a little oil first.) Cook for 3-5 minutes on the first side. Carefully flip. Cook on the second side until steak is how you like it.
Metal Skewers vs Wood Skewers
I like to use metal or stainless steel skewers for kabobs because they won’t blacken on the grill. You can also spray them with oil to prevent your food from sticking to them and they won’t splinter in your food. My skewers have lasted for years!
Wood skewers (bamboo skewers) also work but they can burn, splinter, and break. If using wood try soaking them first in water for at least 30 minutes prior to adding the ingredients.
How to Store Leftovers
Let’s be honest, you probably won’t have any leftovers. But if you do, you can store them in the refrigerator in an airtight container for 3 to 4 days.
How to Serve Steak Kabobs
These kabobs are delicious with a baked potato and side salad. If you’d like to prepare another side I recommend my Garlic Green Beans. Bon appétit!
Pesto Steak Kabobs with Blistered Tomatoes & Peppers
Ingredients
Kabobs
- 1½ - 2 pounds top sirloin steak
- 3 green bell peppers
- 1 pint grape or cherry tomatoes
- salt & pepper
Marinade
- ¼ cup coconut aminos, can use soy sauce
- ¼ cup olive oil
Pistachio Lemon Pesto
- 3 cups packed fresh basil
- ¼ cup pistachios, shelled
- 3 tablespoons lemon juice
- 1 clove garlic, or 1/2 tsp minced garlic
- ½ teaspoon salt
- â…“ cup olive oil, extra virgin
Instructions
- 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 excess 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. Brush over steak and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing and simple to make!
So happy you enjoyed it!
Love this! And followed it up by making a double batch of the pesto to freeze for later!!