Between classes, yoga, and sports, we don’t usually want to spend much time preparing dinner on weeknights. There are also days when, frankly, we’ve had a long day and we just want to sit on the couch, thank you very much. I’m always on the prowl for tasty, relatively quick, healthy meals that we can throw into our weekly dinner rotation. This dinner took me 45 minutes to prepare. From start to finish. AFTER I got home from yoga class. Do you know how impressive that is? 🙂
Usually when we have steak on the grill, we love a simple whole steak with just salt and pepper, cooked medium-rare. However, this marinade looked really delicious (it has balsamic vinegar in it, which I just can’t resist), so I thought it might be fun to try on kabobs. On the side, we enjoyed some curried cous cous (recipe coming tomorrow!) and an easy salad of cucumbers, tomatoes, peppers, onions, and feta cheese.
Cumin Steak Kabobs
Source: Adapted from Good Things Catered
Makes 4 kabobs
2 boneless New York Strip steaks, trimmed
1 Tablespoon olive oil
2 teaspoon balsamic vinegar
2 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon garlic powder
Preheat grill on high. Meanwhile, cut the steaks into 2 x 2-inch cubes and skewer. Brush each kabob with olive oil. Combine the remaining ingredients in a bowl, and then coat the kabobs with the mixture. Allow the kabobs to rest in the marinade at room temperature for about 15-20 minutes. Reduce the grill heat to medium-low, and place kabobs on grill grates. Cook, untouched, until grill marks appear, about 2-3 minutes. Flip kabobs over and cook for 2 more minutes for medium-rare – longer if you prefer your steak more well done. Remove the kabobs from the grill, allow them to rest for a few minutes, and serve.