Steak & Veggie Skewers

Step-by-step instructions.

1. Prep the steak and vegetables

   Cut the sirloin into roughly 1¼-inch cubes. Cut the bell peppers and red onion into similar-size pieces; separate the onion into small stacks of layers. Slice zucchini into ½–¾-inch rounds, halving wide rounds. Consistent pieces cook more evenly.

2. Mix and marinate

   Whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, and black pepper. Before adding any raw beef, reserve 1 tablespoon in a separate clean bowl for the vegetables. Toss the steak with the remaining marinade and refrigerate for 30 minutes. Soak wooden skewers in water for at least 30 minutes.

3. Preheat and assemble

   Preheat a conventional grill to medium-high, about 425°F. For a Traeger or other pellet grill, preheat to 450°F with the lid closed and allow the grates to heat fully. Toss the vegetables with the reserved clean marinade. Thread steak, peppers, onion, and zucchini onto 8–10 skewers, leaving small gaps instead of packing the pieces tightly. Discard the marinade that touched raw beef.

4. Grill with checkpoints

   Place skewers on clean, lightly oiled grates. Turn with tongs every 2–3 minutes, closing the lid between turns. Start checking the steak around 8–10 minutes; allow roughly 10–14 minutes on a conventional grill or 12–20 minutes on a pellet grill, with more time if needed. These are estimates: cook the beef to 145°F and check the center of several pieces without touching the skewer. The vegetables should be lightly charred and tender-crisp. If the steak finishes first, move it to a clean platter and finish the vegetables separately.

5. Rest and serve

   Transfer to a clean platter and rest for at least 3 minutes. Handle hot skewers with tongs or oven mitts. Serve with rice or warm flatbread and a simple yogurt sauce. A little roasted garlic compound butter is an optional finish.