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Sirloin Steak with Colorful Vegetables

Image for Sirloin Steak with Colorful Vegetables
plate

Yield

Yield: 6 servings

kikkoman products used:

ingredients

1/4 cup Kikkoman Soy Sauce
2 tablespoons dry white wine
1 tablespoon minced fresh cilantro or parsley
1 teaspoon onion powder
1/2 teaspoon black pepper
1 medium pattypan squash
1 medium yellow crookneck squash, cut in half lengthwise
1 large zucchini, cut in half lengthwise
1 medium-size red or green bell pepper
6 medium-size fresh mushrooms
6 (8-inch) metal or bamboo skewers*
1-1/2-pound boneless beef sirloin steak, about 1-1/4 inches thick

directions

  1. Combine soy sauce, wine, cilantro, onion powder and black pepper.
  2. Cut squash and bell pepper into 1-inch pieces. Bring about 1 quart water to boil in large saucepan; add squash. Remove pan from heat; cover and let stand 5 minutes.
  3. Drain squash; rinse immediately with cold water until completely cool. Drain thoroughly.
  4. Thread squash alternately with pepper on skewers, ending with mushroom.
  5. Place steak and vegetable kabobs in large shallow pan; pour marinade over all. Brush steak and kabobs thoroughly with marinade. Marinate about 30 minutes, turning steak and kabobs over occasionally.
  6. Place steak and kabobs on grill over medium coals. Grill 16 to 20 minutes to desired doneness, turning over occasionally.

    *Soak bamboo skewers in water 30 minutes to prevent burning.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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