Peppered Steak Kabobs

Peppered Steak Kabobs


Perfect for a warm summer night with friends and family! Try mixing it up with fresh seasonal vegetables and baked sweet potatoes.

  • 2 Sirloin Steaks
  • 2 Tsp. Tellicherry Peppercorns, Freshly Ground or Crushed
  • ½ Cup Mango Habanero Salsa
  • ¼ Cup Garlic Infused Olive Oil
  • ¼ Cup Tuscan Herb Infused Olive Oil
  • ¼ Cup Espresso Dark Balsamic Vinegar
  • 1 Package of Bamboo Skewers

For the Marinade:
Combine Peppercorns, Garlic Olive Oil and Tuscan Herb Olive Oil, Espresso Balsamic Vinegar, and Habanero Mango Salsa in a quart zip-lock bag.

Cut steaks into 1½” cubes. Place cubed steak in marinade and let rest at room temperature for 30 minutes.

Warm grill to high heat. Soak skewers in water for 20 minutes before skewering steak to prevent charring.

Skewer steak and grill 5 to 6 minutes. Turn skewers and grill an additional 5 to 6 minutes, or until kabobs are slightly charred and the desired internal temperature is reached.

Serves 4

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