Grilled Steak & Veggie Skewers
Add Preferred SourceThese grilled steak and veggie skewers are simple to make and packed with flavor. The sirloin is marinated in a bold, tangy mix that complements the zucchini and cherry tomatoes well. It’s a solid choice for a cookout or an easy dinner at home.
The steak can be marinated ahead of time, and the vegetables prepped in the morning, so when it’s time to cook, everything comes together fast.
They’re easy to customize, too; swap in whatever vegetables you have on hand and get grilling.
Ingredients
For the marinade and steak:
- Garlic – Use fresh garlic. You won’t get nearly enough flavor from jarlic.
- Soy sauce – You can use tamari instead.
- Worcestershire sauce – Yes, this is a lot of Worcestershire sauce, but you need to add big flavor to the meat so that it tenderizes and flavors it.
- Granulated sugar – You can use honey, but the honey might burn on the meat if you’re not careful.
- Dijon mustard
- Smoked paprika – Use hot or mild smoked paprika, your choice.
- Olive oil
- Beef sirloin steak
For the skewers:
- Wooden or metal skewers
- Zucchini – Or cut into ¼-inch thick slices if you don’t feel like getting fancy.
- Cherry or grape tomatoes – Leave them whole.
- Kosher salt and freshly ground black pepper
How To Make Grilled Steak & Veggie Skewers
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by making the marinade. In a medium bowl, whisk together the minced garlic, soy sauce, Worcestershire, sugar, Dijon mustard, cayenne (if using), and 1 tablespoon of olive oil until the sugar is dissolved.
Trim any excess fat from the sirloin and cut the meat into 1-inch cubes. Add the steak to the bowl, mix to coat, then cover with reusable silicone lid and refrigerate for at least 2 hours, or overnight for more flavor.
If you’re using wooden skewers, soak them in water for about 30 minutes so they don’t burn on the grill. While they soak, prep the vegetables. Use a Y-peeler to slice zucchini into wide ribbons—about 48 pieces. Add the ribbons and cherry tomatoes to a large bowl, drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss gently.
To build the skewers, alternate steak cubes with folded zucchini ribbons and whole cherry tomatoes. Follow this pattern until all skewers are assembled—you should have around 12.
Heat your grill to medium-high (around 400°F). Oil the grates by dipping a folded paper towel in oil and rubbing it on with long-handled grill tongs.
Place the skewers on the grill and close the lid. Cook for 3 minutes, then flip and cook for another 3 minutes with the lid closed. The steak should have a nice sear and the vegetables should be slightly tender. Adjust cooking time if you prefer your steak more or less done.
Move the cooked skewers to a clean plate and let them rest for 3 minutes before serving.
Chef Jenn’s Tips
- Sirloin stays juicy and cooks fast making it great for skewers.
- A Y-peeler makes shaving zucchini easier and faster.
- Don’t crowd the grill so each skewer gets a good sear.
- For deeper flavor, marinate the beef cubes overnight.
Make It A Meal
Serve the grilled steak and veggie skewers with Garlic Bread Grilled Cheese for a satisfying dinner that balances smoky, charred steak and vegetables with warm, buttery, cheesy bread for extra comfort and flavor.
Storage
Leftover skewers can be refrigerated in an airtight container for up to 3 days. Reheat on the stove or in the oven—avoid microwaving to keep the meat tender. You can freeze the uncooked, marinated steak, but assembled skewers don’t freeze well.
Grilled Steak and Veggie Skewers
Ingredients
For the marinade and steak:
- 5 cloves garlic minced
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons granulated sugar
- 1½ teaspoons Dijon mustard
- ¼ teaspoon smoked paprika
- 2 tablespoons olive oil divided, plus more for the grill
- 1½ pounds beef sirloin steak about 1 inch thick, trimmed and cubed
For the skewers:
- 12 wooden or metal skewers 10 to 12 inches long
- 2 medium zucchini shaved into ribbons
- 1 pint cherry or grape tomatoes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Mix garlic, soy sauce, Worcestershire, sugar, Dijon, paprika, and 1 tablespoon of olive oil in a medium bowl. Stir until the sugar dissolves.
- Add steak cubes to the marinade, coat well, and cover. Refrigerate for at least 2 hours or overnight for more flavor.
- If using wooden skewers, soak them in water for 30 minutes to avoid burning. While they soak, shave zucchini with a Y-peeler into ribbons (you’ll need about 48). Put the zucchini and tomatoes into a large bowl, toss with the remaining 1 tablespoon olive oil, and season with salt and pepper.
- Alternate one steak cube, two folded zucchini ribbons, another steak cube, and a tomato. Repeat this pattern. You should end up with about 12 skewers.
- Heat your grill to medium-high (around 400°F). Oil the grates using tongs and a paper towel dipped in oil.
- Place skewers on the grill with space between each. Close the lid and cook for 3 minutes. Flip and grill another 3 minutes with the lid down. The steak should be seared and veggies slightly softened.
- Remove skewers from the grill, rest for 3 minutes, then serve.
Notes
Chef Jenn’s Tips
- Sirloin stays juicy and cooks fast—great for skewers.
- A Y-peeler makes shaving zucchini easier and faster.
- Don’t crowd the grill so each skewer gets a good sear.
- For deeper flavor, marinate overnight.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
