Recipe: Spicy Glazed Steak & Veggie Skewers
Summer and sunshine are here, and with them comes grilling season. These steak and veggie skewers are simple, packed with flavor, and can be prepped almost entirely ahead of time. They work as an easy supper after a long Tuesday, or a social meal for a leisurely Saturday with friends.
Choosing the Right Ingredients
Angus New York strip is the perfect cut for grilling skewers. It has great marbling (translation: juicier flavor) but without the large fat pockets that other cuts of beef can have, which makes it easier to trim into cubes for your skewers and helps to avoid the big flare-ups that can happen when fat renders and drips down into the grill’s flames. Boasting big beefy flavor, Angus New York strip holds up well to the grill’s smoke.
We’ve highlighted that robust flavor here with a slightly sweet and spicy glaze. Soy sauce and honey are the base of a sauce that’s used as a marinade and then lacquered on during cooking.
Firm and meaty zucchini and summer squash pair perfectly with the steak. They hold up well across the grill grates and hit their peak season during these sunshine-filled months. Chunks of red onion brighten everything up with their sweet and earthy flavor and bold color.
What made this recipe super easy for us was that we could buy all the ingredients at our local Walmart. They’ve created a reliable produce section with locally grown produce that’s stocked at least once a day every day, guaranteeing the freshest product. We’ve been impressed with the quality and freshness of their meats — including antibiotic-free chicken and grass fed organic ground beef — and we love the flavor we get from the Angus New York strip in this recipe.
Assembling the Skewers
You often see skewers with both meat and vegetables alternating on one stick, but there’s a good argument for keeping them separate. Cooking the meat separately from the vegetables means you can achieve your ideal doneness for each ingredient. Slide them off onto a platter to serve, and you’ve got the same dynamite presentation, all cooked to perfection.
Any leftovers you may have are great over greens or rolled up into a wrap — all in the spirit of summertime ease.
Cook time 8 minutes to 10 minutes
Serves4 to 6
For the marinade and glaze:
- 1/4 cup
- 2 tablespoons
low-sodium tamari or soy sauce
- 1 tablespoon
freshly squeezed lemon juice
- 2 cloves
- 1/2 teaspoon
red pepper flakes
For the skewers:
- 1 1/2 pounds
Angus New York strip steak
- 8 ounces
zucchini or yellow summer squash, quartered lengthwise, then cut crosswise into 1-inch pieces
medium red onion, cut into 1-inch chunks
- 1 tablespoon
olive oil, plus more for oiling the grill grates
- 3/4 teaspoon
- 1/4 teaspoon
freshly ground black pepper
skewers, soaked in water for 30 minutes if wooden
Make the marinade and glaze: Place all the ingredients in a medium bowl and whisk to combine. Transfer half to a small bowl for brushing during grilling. Cover and refrigerate if not grilling immediately.
Make the skewers: Trim any large areas of fat from the steak, then cut into 1-inch cubes. Place in the medium bowl with the remaining marinade and toss to combine. Set aside at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.
When ready to grill, remove the steak from the refrigerator, if needed, then heat an outdoor grill for direct medium heat (about 350ºF). Meanwhile, thread the steak onto the skewers, about 7 pieces per skewer. Discard the glaze marinade.
Place the zucchini, yellow squash, and red onion in a large bowl. Drizzle with the olive oil, season with the salt and pepper, and toss gently to coat. Thread the vegetables onto the remaining skewers, alternating the vegetables.
Oil the grill grates, then place the skewers on the grill over direct heat in a single layer (do in 2 batches if needed). Brush the skewers with the reserved glaze. Cover and grill the steak and vegetables until grill marks appear, about 3 minutes. Flip the skewers, brush with the remaining glaze, cover, and grill for 3 minutes more. Check the steak and vegetables. Remove from the grill or continue flipping and grilling until the steak is cooked to desired doneness and the vegetables are tender, 6 to 10 minutes total cooking time for medium-rare.
Remove from the grill and set aside to rest for 3 minutes before serving.
Oven variation: Arrange a rack in the middle of the oven and heat to 400ºF. Arrange the skewers in a single layer on a greased rimmed baking sheet. Roast steak skewers for 8 minutes or desired doneness, and veggie skewers for 12 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
This post was created by the Kitchn Creative Studio and is sponsored by Walmart.
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