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Tender steak, blistered tomatoes, and peppers are all topped with a drizzle of my homemade pesto for a meal that always impresses!
Update: This recipe was originally published in 2017 and has been republished.
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. Oh I know I said that already 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 overdone while something else is underdone. Not today, baby.
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 Pistachio Lemon Pesto. So simple to make and packs a powerful punch. Plus it’s dairy free which makes it lower in calories than traditional pesto.
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.
Pesto Steak Kabob Ingredients
- Top sirloin steak
- Green bell peppers
- Grape or cherry tomatoes
- Coconut aminos or soy sauce
- Olive oil
- Fresh basil
- Pistachios
- Lemon juice
- Garlic
- 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
Cut your steak into large pieces that are uniform in size.
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.
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.
Once these beauties go on the grill the countdown is on and you’re no more than 7-10 minutes away from devouring them. (Depending on how thick you cut your steak and what level of doneness you like.)
In a blender combine pesto ingredients and blend. Brush over steak and serve!
Why Use Top Sirloin Steak for Kabobs
I strongly recommend top sirloin because it’s fairly lean but has good marbling. This means it is still 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 it’s a good option for kabobs.
Can You Use a Different Pepper?
I love green bell pepper in these kabobs but any color bell pepper will work. You can even slice up mini sweet peppers if you like.
Can You Cook Kabobs in the Oven?
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. 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 at 425 degrees for 9-14 minutes (exact time depends on your personal preference).
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 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.
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!!