Cooking Classics: Tri-Tip Steak Kabobs

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Cooking Classics

The Technique 

Tri-Tip Steak Kabobs

Grilled steak kabobs are always a welcome dish when weeknight suppers or entertaining is planned. It’s also a good way to account for reasonable portion control at mealtime. Rosemary-Garlic Tri-Tip Steak Kabobs use simple, fresh ingredients for a colorful take on a classic favorite when outdoor grilling heats up. Beyond beef, shrimp, chicken, turkey & pork are great contenders for kabobs as they may be marinated or treated with quick seasonings or custom spice blends for fast flavor. Learn how to cut a tri-tip steak just so for eye-catching beef kabobs with my detailed tutorial.

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Rosemary-Garlic Tri-Tip Steak Kabobs
makes 2 servings

5 {6-inch} wooden skewers
2 medium yellow bell peppers
2 medium red bell peppers
1 medium sweet onion
4 small garlic cloves, pressed
1 Tbsp chopped fresh rosemary leaves
1 Tbsp olive oil
1 1/2 tsp kosher salt 
1/2 tsp freshly ground black pepper
1 1/2 lb {1 1/2-inches thick} Tri-Tip Steak

Soak the wooden skewers 30 minutes. Meanwhile, cut the peppers & the onions into 1 1/2-inch pieces using a chef knife. Combine the garlic, the rosemary, the olive oil, the salt & the pepper in a small bowl. Slice the Tri-Tip Steak into 1 1/2-inch rows horizontally using a chef knife. Next, cut the beef vertically into 1 1/2-inch pieces. Drain the wooden skewers. Thread the beef, the peppers & the onions onto them. Place the kabobs in a shallow pan. Coat the rosemary mixture on the kabobs. Let stand 15 minutes. Preheat the grill to Medium-High {350 to 400 degrees}. Cook the steak kabobs 2 1/2 minutes per side for a Medium doneness or until the desired temperature has been reached.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Rosemary-Garlic Tri-Tip Steak Kabobs

Tri-Tip Steak is an excellent beef cut to use when kabobs are desired. The key point is to make sure the cubes are relatively the same size for even cooking. The two tips or any other small portions may be combined to equal a similar amount as the other pieces. Ribeye Steaks, Top Sirloin Steak & Beef Tenderloin are additional beef cuts ideal for kabobs.

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A few pieces of equipment will be necessary in order to complete the task. read through the recipe before beginning. Here’s what you should know. 

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No. 1

Slice the Tri-Tip Steak into 1 1/2-inch rows horizontally using a chef knife

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No. 2

Next, cut the beef vertically into 1 1/2-inch pieces. 

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No. 3

Drain the wooden skewers. Thread the beef, the peppers & the onions onto them. 

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No. 4

Place the kabobs in a shallow pan. Coat the rosemary mixture on the kabobs. Let stand 15 minutes. 

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No. 5

Preheat the grill to Medium-High {350 to 400 degrees}. Cook the steak kabobs 2 1/2 minutes per side for a Medium doneness or until the desired temperature has been reached. 

The Tune
“Prelude To A Kiss” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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