Katie Sawyer’s Steak Kabob Marinade for Sirloin and Veggie Kabobs

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As seen on Chef Alli’s Farm Fresh Kitchen, May 15, 2014, as part of WIBW 13 News This Morning with Chris Fisher and my guest, Katie Sawyer.  Katie and Derek Sawyer, Sawyer Land & Cattle, are fourth generation farmers outside of McPherson, KS.  Derek grows corn, soybeans, sorghum and wheat, most of which he feeds to his cattle on their farm.  Follow Derek on Twitter at @cowsandsod.  Katie is a public relations director, farm wife, and blogger.  Read about her Ag-vocacy as you follow her at @Sawyerfarm and read her blog at http://www.NewToTheFarm.wordpress.com.  Katie provided this recipe for our segment.

Katie’s Steak Kabob Marinade

1 1/2 cups vegetable oil

3/4 cup soy sauce

1/4 cup Worchestershire sauce

2 tsp. dry mustard

2 1/2 tsp. salt

1 tsp. pepper

1/2 cup wine vinegar

1/2 tsp. chopped parsley

2 cloves garlic, minced

1/2 cup lemon juice

Place all ingredients into a glass bowl and combine well.

Sirloin and Veggie Kabobs

1 recipe Katie’s marinade (see above)

2 lbs. sirloin, cubed into 1 – 1 1/2 inch cubes

kabob vegetables, such as chunks of zucchini, yellow squash, and bell pepper, whole mushrooms and cherry tomatoes  (sometimes I even add chunks of pineapple if it’s in the fridge), brushed with a bit of oil and seasoned with your favorite grill seasoning (I like Tony Chachere’s best).

Place prepared marinade into a gallon bag; add sirloin cubes and let marinate overnight, or 6-8 hours.  Remove sirloin from marinade and pat cubes dry; reserve marinade. Thread cubes onto soaked skewers, leaving about 1/2 inch space between cubes.  Thread seasoned vegetables onto separate soaked skewers.  Place sirloin skewers onto pre-heated oiled grill or grill pan over medium high heat, cooking to desired doneness.  About halfway through cooking time, add vegetable skewers to grill. While kabobs are grilling, place reserved marinade into a saucepan over medium high heat and bring to a full, rolling boil; boil for 2-3 minutes, stirring often.  Remove kabobs from grill to serving platter and brush with prepared sauce from sauce pan.  Serve at once.

Now You’re Cookin’,

Chef Alli

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