steak kebabs & corn salad with red wine vinaigrette

This colorful meal boasts the best of the summer’s bounty: charred sweet corn and crunchy red peppers. Hot off the grill, the beef kebabs get brushed with a...

By: Anna Decker / 06/20/2016

Cook, relax, and enjoy!

What you'll need: 4, 12-inch wooden skewers 12 oz sirloin steak 1 red bell pepper 1 medium red onion 2 ears corn fresh parsley fresh cilantro ¼ cup red wine vinegar 1 Tbsp Dijon mustard olive oil coarse salt freshly ground black pepper

Equipment: grill, grill pan or rimmed baking sheet brush

Recipe steps: 1. Soak skewers Soak skewers in a shallow dish filled with water.

  1. Prep ingredients Cut steak into 1½-inch pieces. Cut sides away from pepper and discard stem and core. Cut pepper into 1½-inch pieces. Halve and peel onion and cut into 1½-inch pieces. Shuck corn.

  2. Thread skewers Combine steak, bell pepper, and onion in a large bowl and toss with 1 tablespoon oil; season with salt and pepper and toss to coat. Thread beef and vegetables on skewers alternating between the three. Season with salt and pepper.

  3. Grill skewers Preheat grill or grill pan to medium-high (or preheat broiler) and lightly oil grates. Brush corn with a little oil. Grill kebabs and corn, turning occasionally, until meat and vegetables are lightly charred, 8–10 minutes.

  4. Make dressing Pick parsley and cilantro from stems and and finely chop leaves. Combine in a bowl and add vinegar, Dijon, and 2 tablespoons oil; whisk to combine and season to taste with salt and pepper.

  5. Finish corn & serve Cut corn kernels from cobs. Brush warm kebabs with dressing. Serve kebabs over corn and spoon any remaining vinaigrette over top. Enjoy!

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