Juicy Skirt Steak And Pepper Kabobs
Serving Size / Yield
- 1 lb. skirk steak, cubed
- 2 large yellow bell peppers, cut into bite-sized pieces
- 2 large red bell peppers, cut into bite-sized pieces
- 1/3 C. soy sauce
- ¼ C. olive oil
- 2 cloves of garlic, minced
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 1 Tbs. lemon juice
In a small bowl, mix together soy sauce, olive oil, garlic, black pepper, red pepper flakes and lemon juice. Stir and set aside. Place the cubed steak and veggies in a baking dish with marinade. Cover and refrigerate for 1 hour.
Preheat grill to high heat. Alternate placing steak and peppers on skewers leaving about 2 inches on each end empty. Brush the grill gates with olive oil. Grill for 3-4 minutes per side or until steak is desired temperature. Remove and let cool for 3-4 minutes. Serve.