For more information contact:
Bridget Starkey
Current
415-449-0133
bstarkey@currentlm.com

Drew McGowan
The Clorox Company
510-271-7499
drew.mcgowan@clorox.com

Steak and Vegetable Skewers with Soy-Ginger Marinade

Expert’s note: While most marinades work best with an overnight soak, this high intensity soy-ginger combination will do the job in 1-2 hours. Whether you choose rib-eye, fillet, sirloin, or New York strip, these steak and vegetable skewers will stretch your dollar while providing you with a signature charcoal grilled entrée.

Difficulty Level: Medium
Makes: 6 servings
Prep time: 20 minutes, plus 2 hours for marinade
Cook time: 8-10 minutes

Ingredients:
2 1/2 pounds steak, 1" thick
3 bell peppers
2 onions
6 skewers (if using wood skewers, soak in water)

Marinade
1 cup soy sauce
1 cup vegetable oil
1/2 cup brown sugar
1/2 cup sugar
3 tablespoons ground ginger
3 tablespoons vinegar
3 1/2 teaspoons garlic salt
2 teaspoons lemon juice
3/4 teaspoon black pepper

1. Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate vegetables and meat in separate gallon-size GLAD^® bags for 2 hours.

2. Remove vegetables and meat from the marinade. Place steak, onions, and peppers on the skewer while alternating varieties.

3. Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450 - 500 degrees F) for 4-5 minutes on each side. Remove from grill and serve.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford^® charcoal