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Per serving
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- 1
Mix the marinade
Whisk together the French dressing, lemon juice, Worcestershire sauce, garlic powder and black pepper in a small bowl. Pour half into a container, cover and stash it in the fridge — that half is your basting sauce for later.
- 2
Marinate the beef
Cut the sirloin into 1 1/2-inch cubes. Drop them in a shallow bowl with the other half of the marinade, turn to coat, cover, and let it hang out in the fridge for 8 hours or overnight. A zip-top bag makes cleanup easier if you'd rather go that route.
- 3
Wrap in bacon
Drain the beef and toss that used marinade. Cut the bacon strips in half and wrap a piece around each cube of steak. The bacon adds fat and crisps up nice on the grill.
- 4
Build the skewers
Cut the red pepper, green pepper and zucchini into chunks and quarter the onion. Thread the bacon-wrapped beef onto 4 metal or soaked wooden skewers, alternating with the peppers, zucchini, mushrooms and onion. Soak wooden skewers 20 minutes first so they don't burn.
- 5
Grill
Fire up the grill to medium heat, gas or charcoal. Grill the skewers covered for 10 to 15 minutes, turning now and then and basting often with that reserved marinade, until the beef hits the doneness you like and the veggies are tender. Pull at 135°F for medium-rare.
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Bacon-Wrapped Grilled Steak Kabobs
Created by: BackyardGrillCo
Ingredients
- 8 oz French salad dressing
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1 lb beef top sirloin steak
- 9 bacon
- 1 red bell pepper
- 1 green bell pepper
- 2 zucchini
- 8 mushrooms
- 1 onion
Instructions
- Mix the marinadeWhisk together the French dressing, lemon juice, Worcestershire sauce, garlic powder and black pepper in a small bowl. Pour half into a container, cover and stash it in the fridge — that half is your basting sauce for later.
- Marinate the beefCut the sirloin into 1 1/2-inch cubes. Drop them in a shallow bowl with the other half of the marinade, turn to coat, cover, and let it hang out in the fridge for 8 hours or overnight. A zip-top bag makes cleanup easier if you'd rather go that route.
- Wrap in baconDrain the beef and toss that used marinade. Cut the bacon strips in half and wrap a piece around each cube of steak. The bacon adds fat and crisps up nice on the grill.
- Build the skewersCut the red pepper, green pepper and zucchini into chunks and quarter the onion. Thread the bacon-wrapped beef onto 4 metal or soaked wooden skewers, alternating with the peppers, zucchini, mushrooms and onion. Soak wooden skewers 20 minutes first so they don't burn.
- GrillFire up the grill to medium heat, gas or charcoal. Grill the skewers covered for 10 to 15 minutes, turning now and then and basting often with that reserved marinade, until the beef hits the doneness you like and the veggies are tender. Pull at 135°F for medium-rare.