Steak and Corn on the Cob Kebabs
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 1 min
Ready in
Ingredients
for
- Ingredients
- 24 ozs Sirloin steak
- ⅔ cup Red wine vinegar
- ⅓ cup olive oil (plus extra to brush on grill grate)
- 2 Tbsps fresh Basil (finely chopped)
- 1 Tbsp fresh rosemary (finely chopped)
- 1 Tbsp fresh oregano (finely chopped)
- 1 tsp garlic powder
- 1 tsp Onion powder
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup water
- 4 ears sweet Corn (husks removed)
Preparation steps
1.
Rinse beef tips under cold running water and pat completely dry with paper towels. Cut tips into 2-inch pieces.
2.
Place red wine vinegar, olive oil, spices, salt, pepper and water in a 1 gallon resealable plastic storage bag. Shake to blend ingredients. Remove 2 tablespoons of marinade, cover and refrigerate (to be used to brush the corn later). Place the sirloin tips in the bag with the marinade and gently squeeze or shake the sealed bag to completely coat the sirloin tips. Marinate the tips in the refrigerator for at least 1 hour or overnight. Bring tips to room temperature before grilling (about 30 minutes).
3.
Set grill up for direct grilling and preheat to medium-high heat. When ready to cook, brush grill grate lightly with oil.
4.
Cut each husked ear of corn into three pieces. Thread the corn and tips onto 4 wooden or metal skewers, alternating between the corn and tips. Brush corn with reserved marinade.
5.
Grill kebabs, turning frequently, until desired doneness is achieved, 3 to 4 minutes per side, 12 to 16 minutes. Divide between plates and serve.
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