Todd Toven brings Rocky Mountain flavor with his Strip Steak Kabobs. Marinated in soy sauce, Worcestershire sauce, balsamic vinaigrette, garlic paste, and Blackstone Steakhouse seasoning, these kabobs cook perfectly on the Blackstone Camping Griddle. Topped with chives and more Steakhouse seasoning, they’re the ultimate outdoor treat!
Ingredients
1 ½ pounds strip steaks
Soy sauce
Worcestershire sauce
Balsamic vinaigrette
Garlic paste
Blackstone Steakhouse seasoning
8 bamboo skewers
Mushrooms, cleaned
Cooking oil (for the griddle)
Chives, chopped
Directions
1. Trim any excess fat from the strip steaks and cut them into bite-sized pieces.
2. In a bowl, mix soy sauce, Worcestershire sauce, balsamic vinaigrette, garlic paste, and Blackstone Steakhouse seasoning. Add the steak pieces and marinate for 2-4 hours in the refrigerator.
3. Heat the Blackstone griddle to high.
4. Thread the marinated steak pieces and mushrooms onto the bamboo skewers, alternating between them.
5. Drizzle cooking oil on the hot griddle. Place the skewers on the griddle and cook, turning occasionally to ensure a nice sear on all sides of the steak.
6. Once the steak is cooked to your desired doneness, remove the skewers from the heat. Sprinkle with chopped chives and an additional dash of Steakhouse seasoning.
7. Enjoy your flavorful Strip Steak Kabobs!
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