Sooo, I love this vegetarian that I’m dating. (Like, so much, actually.)
And whenever I cook for the two of us, I’m more than happy to go vegetarian and cook us delicious, meatless, plant-based meals.
But now that I’m eating vegetarian almost all of the time, I’ve gotta admit, I appreciate the chance to occasionally enjoy a good steak entree more than ever. It’s true, as much as I love plant-based meals, I still love me a good steak. They are pretty rare in my life nowadays (<– hehe, steak joke!), but whenever I have the random chance to order one at a restaurant or cook up a steak something-or-other for some friends, I will be the first to admit that I enjoy every bite.
These Korean Steak Kabobs that I made a few weeks ago were no exception. ;)
To be honest, the steak itself was an impulse buy at the grocery store. Organic flank steak was on sale, and when I was circling the grocery store with a growling stomach at 11:30am (not the time I recommend shopping), a few pounds of it immediately found their way into my cart. And sure enough, an hour later at home, these kabobs were happening.
I just whipped up a simple Korean steak marinade…(I chose to forego pears, which aren’t in season, and just stick with the basic Korean marinade ingredients)…
…tossed it with my steak, and let it marinate for about 30 minutes…
…then while it marinated, I chopped up some peppers and onions, and then skewered them all up and brushed them with the remaining marinade…
…and after 10 or so toasty minutes outside with the grill, this late steak dinner — er, lunch — was ready to enjoy. :)
Yeah, I’ll be honest, I actually didn’t share this meal with anyone. ;)
I just enjoyed every bite of those tasty skewers for lunch that afternoon. And then saved the leftovers for lunch the rest of the week, sometimes enjoying them with rice and cucumbers, sometimes with sesame noodles, and one day on a big green leafy salad with a sesame vinaigrette. And every day, they were absolutely delicious.
Feel free to add in any of your favorite veggies to this mix. And as always, if you don’t have access to a grill outdoors (as I didn’t for most of the summer), a grill pan will also do the trick indoors. :)
So to all of my fellow steak-lovers out there, if you happen to have a craving, these’ll definitely do. ;)
This Korean Steak Kabobs recipe is made with a super-easy, flavorful marinade, and grilled to perfection with any vegetables you’d like. So flavorful and delicious!!
Korean Steak Kabob Ingredients:
1 batch sauce/marinade (see below)
2 pounds flank steak or sirloin, cut into bite-sized pieces
metal or wooden* skewers
3 large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)
1 large red onion, peeled and sliced into bite-sized pieces
salt and freshly-cracked black pepper
toasted sesame seeds
1/2 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 tablespoon toasted sesame oil
4 cloves garlic, peeled and minced (or pressed)
To Make The Korean Steak Kabobs:
Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
Once you’re ready to cook the skewers, heat grill to medium-high heat.
Thread the skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).
To Make The Sauce:
Whisk all ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.
*If using wooden skewers, be sure to soak them in a bowl of water (so that they’re completely submerged) for at least 30 minutes before cooking.
**Prep time does not include the time needed to marinate the steak, which can vary (your choice!) from 30 minutes up to 8 hours.
Omg, yum! These kebabs couldn’t possibly get better!
Thanks Tori — we hope you enjoy these!
These sound and look so tasty! And that marinade – I actually have all those ingredients in my pantry – YAY! Will be trying this for sure before summer ends!!
Thanks, Rachel! We hope you enjoy these as much as we do! :)
Oh wow. I can’t wait to make these this week.
Awesome, Libby — we hope you enjoy them! :)
This recipe makes my mouth water just looking at the pictures. I can relate to what you’re going through too – I am mostly a vegetarian by choice but get big time steak cravings, weirdly, from time to time. I’m in the steak mood right now even though it’s 10am in California :) Thanks for the great recipe post! cheers –
Thanks Bita — we hope you can give these a try sometime soon! :D
having this for dinner this evening.. Will try some chicken along with the beef .. Should be good !
Awesome! We hope you enjoy it Ray!
Hello! First let me introduce myself to you. I am a chief at a small commercial cleaning company, who has the right to chose the weekly menu. I don’t want every week the menu to be the same, so you are my inspiration. You have a great variety of mouth-melting recipes. My coworkers just love them. After some of them I have to clean the whole kitchen area, but it is definitely worth it.
We’re glad you’re a fan, Edna!
Simple step and I can make a healthy food in my own home, thanks very much.
You’re welcome Klayar — we hope you enjoy these!
Would it be ok to use NY strip steak?
Hi Jodie! You definitely don’t need to use a cut quite that nice for this, but you certainly can, and we bet it will taste AMAZING! So, yes, for sure. :)
Hi Hayley. I have another question, is rice vinegar and rice wine vinegar the same? I can’t seem to find rice wine vinegar. I’ve only been able to find rice wine or rice vinegar.
Hi Jodie — rice vinegar and rice wine vinegar are the same thing (just different wording). You can definitely just use rice vinegar, just don’t use rice wine because that’s definitely different. We hope you enjoy!
This was easy to make and very well liked by my family. Thank you for a great recipe!
Thank you, Vivian — we’re happy you and your family enjoyed it!
Hi! Could you make this with chicken instead of steak? thanks!
Yes, you definitely could! We hope you enjoy. :)
Wow!! We made these tonight and they were phenomenal! My hubby and I both loved them, can’t wait to make them again!
Thanks, Amanda, we’re so glad you guys enjoyed them!
Ali- I have admired the beautiful pictures of your recipes for couple years. Today I made the Korean Steak Kabobs & Holy Moley!!! these were delicious. We had the Avocado Strawberry salad on the side..YUMMY!
My whole family thoroughly enjoyed this dinner and has been raving about it all night.
Thank you for your sweet words, Tracy! We’re so happy you and your family love this recipe! :)
Very tasty marinade! As a general rule I put meat and veggies on separate skewers. I used sirloin and loved it. Two thumbs up from me and my hubby loved it to.
Awesome, so glad to hear it!
marinade flavor within the dish. I’ve made it with both beef and chicken and it is one of our favorites! Thank you for this awesome recipe!
Sorry my last post got cut Off. I used all of these ingredients and turned it into a stir fry. It was absolutely awesome. I got more of that delicious marinade flavor within the dish!
My fiance and I just moved in together into a condo complex, but we are not allowed to have a grill :(What would be the best way to cook this without a grill?
Thanks in advance!
I don’t know how to use a grill, so I’m ditching the skewers and making it a stir fry instead. :) Cook the meat first and then the vegetables.
I followed this recipe exactly and it came out perfectly! It was very quick and easy to make. It was so delicious! I absolutely love the marinade and kept some on the side for dipping sauce. My husband and son loved it!
How long does the marinade last until it expires or goes bad?
Absolutely love these kabobs!
For those of us who truly enjoy the taste of Korean BBQ Sauce with pears added, how much pear juice did this marinade/sauce call for?