It’s very rare that I’m all over it enough to marinade a steak the day before but this was actually one of those rare occurrences like Haley’s Comet or a solar eclipse. I’m having a hard time finding store-bought steak marinades with no colorings or preservatives so my steak marinade recipe is simple: a bunch of Worcestershire sauce and a bunch of teriyaki sauce in a baggie for now. Done.
But I saw this recipe on Pinterest of course and I needed it in my life. Verdict? Keeper.
Steak & Veggie Kabobs with Avocado Dip
Ingredients:
- 1.5-2 lbs sirloin steak cut in cubes
- 2 red peppers cut into 1” pieces
- 2 green peppers cut into 1” pieces
- 2 zucchini cut into 1/2 ” coins
- 2 squash cut into 1/2” coins
- 2 onions cut into 1 ” pieces
- 2 tbsp minced garlic
- a bunch of Worcestershire sauce and teriyaki sauce
- Olive oil
Avocado Dip:
- 1 whole avocado (preferably Hass – my husband brought home the Florida one and that didn’t work at all! I had to send him back out — sorry!)
- 1/2 cup Greek yogurt
- 2 tsp lemon juice
- 1/4 tsp cumin
- 1/4 tsp salt (or, to taste)
- 1 tsp minced garlic
- tiny pinch cayenne pepper
Directions:
Cut up the sirloin into 2 inch cubes and then stick the cubes in baggies overnight filled with equal parts of worcestershire sauce and teriyaki sauce as marinade. The bag doesn’t have to be filled, it just needs to be covering the meat. Refrigerate overnight or for at least 1 hour. Now, here’s the deal. Normally I would say to cut up all the lovely veggies and steak and put them on the kabob and grill em. That’s what the plan was. If you plan to grill, toss the veggies in a bit of olive oil and salt, then alternate meat and veggie on the skewer. Grill for 6 minutes each side.
However, my husband didn’t come home in time so I made do with the stove. If you want to go stovetop like I did, here’s the deal: Cut up veggies. Heat olive oil in a pan on medium. Add garlic to pan, let cook for 2 minutes or until fragrant, then add the veggies. Let them cook but not until soggy, then remove veggies from pan and set aside. Add meat to pan with all the marinade. Brown the meat on all sides (don’t cook all the way.) Preheat oven on 350. Assemble skewers alternating meat and veg. It should make about 6-8 skewers.
Put the skewers on a baking pan and drizzle the kabobs with a tiny bit of olive oil and sprinkle with salt. Stick in the oven for 15-20 minutes or until meat is done how you like it. Voila! For the avocado dip, add all the ingredients and blend, or stir if you like it chunky (I stirred! Mmmmm.)
Serve with baked potato or any other side! The kids LOVED this. Everyone scarfed these. I ate the kids’ red peppers. They ate the rest though. The avocado dip made this so much better. Enjoy! And pin it for later!! mmmmmm yummy.
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