Looking to make something that is beyond flavorful, juicy, and tender? These Italian Steak Kabobs with Roasted Garlic Basting Sauce is the recipe you need!
Not only are these Italian Steak Kabobs easy to throw together, they cook up in minutes, and the basting sauce doubles as the marinade!
We may have outdone ourselves with this one. It is next level grilled perfection with this Roasted Garlic Basting Sauce.
Grilling magically makes almost everything taste even better. You get the smoky flavor and slightly charred little bits to the point of caramelization for the steaks, onions, and bell peppers. Adding mushrooms and pepperoncini peppers ramps things up to a whole other depth of flavor.
Those little flavor bomb tomatoes on the side were the perfect addition to our salad, but they were so beautiful they were screaming “take my picture too!”.
This recipe is inspired by our love of the Italian restaurants we have in our area. What many people do not know is that “The Hill” is not just the largest Italian neighborhood is St. Louis. It is probably the largest true Italian neighborhood in the country!
In fact there is a new documentary called “Americas Last Little Italy“. It is a movie that explores the deep historic roots of the Hill, St. Louis’ iconic Italian neighborhood.
We love our Italian around here and it’s a tradition to have a little special dipping oil for Italian bread, that was my inspiration for this recipe, that dipping oil with roasted garlic and some herbs for for the marinade and basting sauce and let me tell you that knocks these little Italian Steak kabobs right out of the ball park, it’s a home run! It’s a winner folks! Go Crazy! Hey Joe Buck is from here too, so his father Jack Buck was the Cardinal Hall of Fame announcer for many many years.
What can you serve with these Italian Steak Kabobs with Roasted Garlic Basting Sauce?
- All you need is a salad and maybe some garlic bread.
- A nice bottle of red wine and you’ve got the perfect summer evening dinner!
What kind of Beef works for Steak Kabobs
This is debatable. We tend to watch the ads for sales. You will find that Top Sirloin usually has a better price and works great for kabobs, since there is enough muscle to hold up to the marinating process.
If you are wanting the most tender (but also expensive) filet mignon from beef tenderloin, porterhouse, or ribeye will all work. However, I prefer just to have all of those as steaks personally.
Stew meat would not be a good choice, as it has too much connective tissue. It needs to cook slowly for some time in order to tenderize it.
We prefer these metal skewers. If you do use wooden skewers, be sure to soak them in water for at least 30 minutes before using them.
Some tips for Roasted Garlic:
- For roasting garlic: slice off the top of garlic, drizzle a little olive oil, and wrap in foil. Place on grill (indirect heat) or in oven at 400 degrees until golden and tender. This should take about 30-40 minutes, when done mash with a fork and mince.
- We like to roast a few bulbs at a time and freeze for later use. It goes perfect on something similar to these Roasted Garlic Herb Butter for these Rib Eye Steaks. You will can also have some ready next time you want to make Italian Pasta and Marinara Meat Sauce.
- I could go on and on with my love for garlic. Like in these Garlic Butter Beef Tips and Mushroom Gravy, or Garlic Herb Pork Roast and Creamy White Wine Gravy, I am sure you see a pattern here. We do love use some garlic here and that’s not even all of it there’s Brussel Sprouts, Tuscan Shrimp. Garlic goes well with lots of things and it’s so healthy to add.
What’s the difference between charred and burnt?
Char is all about balance, your creating a complexity of flavor, but burnt food goes past caramelization. Becoming too bitter and not so yummy. It takes some practice and patience to learn how to grill properly and know how to control your fire.
If you LOVE this Italian Steak Kabobs with Roasted Garlic Basting Sauce recipe, try these Brazilian Beef Kabobs with Pineapple and Peppers OR this recipe for Grilled Rib-Eye Steaks with Roasted Garlic Herb Butter!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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For the Marinade and Basting Sauce: Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Roasted Garlic Marinade and Basting Sauce:
Cut the top off the garlic bulbs.
Drizzle with a little olive oil and wrap loosely with foil
Place either in an oven that has been preheated to 400 degrees, or on the grill over indirect heat. Roast for about 30-40 minutes or until golden and tender.
Once done, allow to cool, then mash with a fork and mince.
Combine the Olive oil, and Italian seasoning in a medium bowl. Add the roasted minced garlic, then add 1 cup Zesty Italian Salad Dressing. Whisk to combine.
Pour half into a small bowl, reserving for basting later. Pour other half into larger bowl or zip top bag.
Add the sirloin to the larger bowl or zip top bag and toss to coat. Place in refrigerator about an hour or two, until ready to build kabobs.
For the Kabobs:
If using wooden skewers soak them for 30 minutes in water.
Chop bell peppers, onions and rinse mushrooms and set out the 12 pepperoncini peppers to get ready to assemble skewers.
Place the sirloin on some of the skewers. Toss the vegetables in the remaining marinade or rub with olive oil. Alternating bell peppers, steak, mushroom, onion and pepperoncini.
Grill or broil, turning once and brushing frequently with the basting sauce, until the beef is cooked to the desired doneness and the vegetables are tender, 10 to 12 minutes.
Serving Size 1 skewer
Amount Per Serving Calories 415Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 78mgSodium 414mgCarbohydrates 8gFiber 1gSugar 5gProtein 24g
For the Marinade and Basting Sauce:
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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