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Pesto Steak Kabobs

Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top. 

‘Tis the season to fire up that grill as much as possible! Hamburgers, hot dogs, chicken, veggies and of course steak kabobs are all on the menu this summer season. These Pesto Steak Kabobs are so easy to make, vibrant in color and full of freshness. 

 

Pesto Steak Kabobs

Pesto Steak Kabobs are a delicious mix of some great flavors! There are sweet bell peppers, mild red onion, tender rich steak chunks and the fresh pesto with the nutty pine nuts and peppery basil. This meal is a huge hit and a favorite on the grilling meal rotation during the summer. 

Basil Pesto

This recipe uses a classic basil pesto. Pesto is made with loads of freshly chopped basil, toasted pine nuts, minced garlic, shredded Parmesan cheese and olive oil. Just toss the ingredients into a food processor and done! The pesto is great for marinating and as to either dip the kabobs in or drizzle over the top for an extra kick of flavor. This pesto isn’t just for kabobs! Try it on a pizza, mixed with pasta, on bread or in a dip for snacking. 

Also try this recipe for Shrimp Pesto Linguine with a kale pesto. 

Tips & Tricks

Toast the pin nuts! Before tossing the pine nuts into a food processor, make sure to toast them real quick on the stove top. Put the pine nuts on a medium heat in a saucepan for about 3 minutes or until they turn golden brown. Make sure to stir often. This brings out the nutty flavor in the pine nuts to make a great pesto. 

Pesto Steak Kabobs, basil pesto, grilled steak, summer grilling recipe, steak skewers
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Pesto Steak Kabobs

Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top. 


Course dinner
Keyword Grilling, kabobs, pesto, steak
Prep Time 15 minutes
Cook Time 20 minutes
Marinade 30 minutes
Servings 6 skewers
Author Amber

Equipment

  • Food Processor
  • Grill
  • Saucepan

Ingredients

Basil Pesto

  • 1/3 cup pine nuts
  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese
  • 3 garlic cloves minced

Pesto Steak Kabobs

  • 1-1 1/2 pounds steak thick sirloin cuts work well
  • basil pesto
  • 3 bell peppers assorted colors
  • 1 red onion

Instructions

Basil Pesto

  • Toast the pine nuts. Place them in a saucepan on a medium heat on stove top for 3 minutes or until golden brown. Turn often.
  • Place the pine nuts and all other ingredients but the olive oil into food processor and pulse a a few times.
  • Slowly add in olive oil and blend until you have a nice consistency.
  • Store in the refrigerator.

Pesto Steak Kabobs

  • Soak wooden skewers in water for 30 minutes.
  • Place steak and half the batch of pesto into a ziploc bag, seal and let marinate in refrigerator for 30 minutes.
  • Chop steaks into equal sized chunks.
  • Wash and chop bell peppers and red onion into equal sized chunks as the steak.
  • Assemble skewers with the steak marinated steak chunks, red onion and bell pepper.
  • Grill on a medium heat for 12-15 minutes turning often.
  • Drizzle the remainder of the pesto on top of skewers and serve.

Notes

I prefer to cook these kabobs in a lower heat than typical kabobs so the pesto on the steak keeps its delicious flavor. 

32 Simple and Delicious Stir-Fry Recipes

32 Simple and Delicious Stir-Fry Recipes

Stir-fry is a great weeknight go-to for family dinner with endless possibilities! Shrimp, salmon, steak, chicken, tofu, vegetable, pork…. whatever you are in the mood for, there is an amazing stir-fry recipe to hit the spot. I am bringing you 32 Simple and Delicious Stir-Fry Recipes from around the web today starting with chicken stir-fry ideas!

Shrimp Stir-fry

Chicken

Teriyaki Chicken Stir-fry from Dinner at the Zoo. “This chicken teriyaki tastes like it came from a restaurant but is so easy to make at home. It’s healthy, quick and kid friendly!”

Teriyaki Chicken Stir-fry

Healthy Chicken and Vegetable Stir-fry with Peanut Sauce from Carmy.

Chicken with Easy Stir-fry Sauce from You Brew My Tea.

General Tso’s Chicken and Broccoli from Dude That Cookz.

Spicy Chicken Stir-fry Recipes with Onions and Peppers from Melanie Cooks. 

Asian Chicken Thighs with Vegetables from My Life Cookbook.

Beef

Best and Easiest Mongolian Beef from Savory Tooth.  “Mongolian beef is a fast and easy 15-minute stir-fry recipe with tender beef slices and a bold sticky sauce with a hint of spiciness.”

Mongolian Beef

Lomo Saltado Peruvian Stir-fry from My Gluten-Free Miami.

Marinated Beef Stir-fry with Rainbow Vegetables from Slow the Cook Down.

Zucchini Stir-fry with Beef and Pesto from Wholesome Yum.

Spicy Beef with Longevity Noodles from Healthy World Cuisine.

Gluten-free Beef and Broccoli Stir-fry from here at Simply Made Recipes.

Pork

Hoisin Pork Stir-fry from One Clever Chef. “This recipe was created with a roast pork tenderloin leftover, some green onions, and common vegetables. It is very adaptable as you can swap the meat or veggies with whatever is left in the fridge.”

Hoisin Pork Stir-fry

Glass Noodles Pork Stir-fry from Berry & Maple.

Easy Pork Shiitake Mushroom Stir-fry from Healthy World Cuisine.

Easy Garlic Pork Stir-fry from The Salty Marshmallow.

Quick and Easy Caramelized Pork Stir-fry from The Cook Report.

Seafood

Tilapia Rice Noodles Stir-fry from Berry & Maple. “Tender tilapia, cooked with your favorite vegetables over rice noodles- easy and delicious weekday dinner meal!”

Tilapia Rice Noodles Stir-fry

Ramen Noodle Stir-fry with shrimp from Pinch and Swirl.

Korean BBQ Salmon Stir-fry from Strength and Sunshine. 

Healthy Shrimp Stir-fry Recipe with Snow Peas from Curry Trail. 

Coconut Curry Shrimp Stir-fry Bake from Messy Cutting Board.

Albacore Tuna Stir-fry from Big Bear’s Wife.

Delicious Paleo Shrimp and Veggies from DIY Candy. This recipe is our featured photograph at the top of the page!

Vegetarian

Delicious and Nutritious Stir-fry Veggies from Watch What You Eat. “This stir-fry veggies get ready in no time. Serve as a side to pasta or rice dishes for a complete wholesome meal.”

Stir-fry veggies

Vegetarian Tofu Stir-fry from Mama Likes to Cook.

Vegetarian Red Curry Stir-fry from Happy Kitchen Rocks.

Peanut Tofu Stir-fry from Rhian’s Recipe.

Broccoli Tofu Stir-fry with Basmati Eice from My Gorgeous Recipes.

Vegetable Noodle Stir-fry from Diabetes Strong. 

Easy Shrimp and Broccoli Bowls from Salt and Lavender.

The Easiest Vegan Pad Thai from The Petite Cook.

Beef and Broccoli Stir-Fry {gluten-free/keto-friendly}

Beef and Broccoli Stir-Fry

gluten-free/keto-friendly

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard http://my-disclosur.es/OBsstV

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

Armour Premium All-Natural Lard

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Let’s be honest- lard isn’t the prettiest word! However, considering lard is one of the healthiest cooking fats and incredibly versatile in the kitchen, lard should be viewed as a beautiful thing. Armour Premium All-Natural Lard has heart healthy monounsaturated fats which may lower LDL cholesterol, less saturated fat than butter and no trans fat. Bonus that Armour Premium All-Natural Lard is natural, sustainable and so simple to use. Perfect for baking, sautéing or frying! It is time we change our view on lard and bring Armour Premium All-Natural Lard into our healthy eating plans.

I found my Armour Premium All-Natural Lard in the baking aisle at my local Walmart during my weekly grocery trip where I also picked up all the ingredients needed for the beef and broccoli stir-fry.

Make sure to Visit Armour Lard to find out more information on how Armour Premium All-Natural Lard is one of the healthiest cooking fats and get more healthy recipe ideas!

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Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is quick and simple to make. You can have this meal on the table in less than 30 minutes and that includes the marinade time! Stir-fry is one of my favorite meals to make for the family because it never gets complaints from the children and fills everyone up. Normally with stir-fry, the steak would be dunked into cornstarch and flour before it gets sautéed but we are doing things a little different today to keep it gluten-free and keto-friendly. Forget the cornstarch step! We will be using almond flour in later steps to thicken up our sauce.

Begin by cutting your sirloin into 1/4 inch thick slices and prepare the marinade. Thin slices that follow the grain of the meat are ideal for a stir-fry.

Your marinade consists of low-sodium soy sauce, minced garlic and lot’s of grated ginger. Whisk the ingredients together and add in the sliced steak. Make sure to mix everything together well so the marinade covers all the steak and let it sit for about 15 minutes to soak in those flavors.

While the steak is marinating, chop your broccoli. I buy two bunches and chop about six cups worth- that seems like a lot but it is going to be just the right amount. Broccoli is one of the best foods you can put in your body supplying you with vitamin K, vitamin C, potassium, fiber folate and so much more.

Also, begin your side dish. Rice is gluten-free and filling so that is always a great option for stir-fry. If you are really watching those carbs on the keto diet, make some cauliflower rice.

Prepare your sauce. Combine almond flour, a bit of soy sauce and beef broth. Stir and set to the side. Almond flour is a good option for this stir-fry because it is gluten-free, easily accessible and high in protein. Plus, the almond flour is going to help thicken up our dish.

Get your pan warmed up on a high heat. Drop in a tablespoon of Armour Premium All-Natural Lard and drop in each slice of steak. Careful to watch out for any splatter in this step because it is HOT. Let the steak cook for 1 minute, 30 seconds each side and then put on a plate for a moment while the broccoli cooks.

Don’t worry about wiping the pan clean before placing back on the heat. Add in another .5 tablespoon Armour Premium All-Natural Lard. Drop your broccoli in and flip often. Add in some beef broth and turn the heat down slightly. Let the broccoli cook 3-4 minutes. I don’t recommend cooking your broccoli more than 5 minutes because it will reduce the nutrients it provides.

Once the broccoli has cooked 3-4 minutes, add the steak back in followed by your almond flour and beef broth mixture. Give a quick stir and serve immediately.

Beef and Broccoli Stir-Fry
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#ad, Beef and Broccoli Stir-Fry {gluten-free/keto-friendly}, #ArmourPremiumLard #Pmedia #ad, @walmart, healthy lard recipe, gluten-free recipe, broccoli, steak

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

  • 1-1.5 pounds sirloin ( my steak was 1.3 pounds)
  • 2 bunches broccoli (6 cups chopped)
  • 1.5 tablespoons Armour Premium All-Natural Lard
  • 1/4 cup beef broth, gluten-free
  • Sauce
  • 1/2 cup beef broth, gluten-free
  • 2 tablespoons almond flour
  • 2 teaspoons soy sauce, gluten-free, low sodium
  • Marinade
  • 2 garlic cloves, minced
  • 1 tablespoon ginger root, grated
  • 2 tablespoons soy sauce, gluten-free, low-sodium
  • pepper
  1. Chop the steak into 1/4 inch slices or slightly thinner.
  2. Mix your marinade ingredients: mince 2 garlic cloves, grate 1 tablespoon ginger root, 2 tablespoons soy sauce and a dash of pepper.
  3. Place your steak slices into marinade and thoroughly mix. Let sit for 15 minutes.
  4. While the steak is marinating, chop your broccoli.
  5. Heat up your pan on a high heat.
  6. In a small bowl, mix 1/2 cup beef broth with 2 tablespoons almond flour and 2 teaspoons soy sauce. Set to the side.
  7. Add 1 tablespoon of Armour All Premium All-Natural Lard to pan. Drop your steak slices into pan and cook 3 minutes flipping halfway through. Place the steak on a plate to the side.
  8. Return the pan to the heat and add another 1/2 tablespoon of Armour Premium All-Natural Lard, followed by your broccoli. Flip broccoli often and add 1/4 cup beef broth after a minute of cooking. Continue cooking and flipping for 3-4 minutes.
  9. Return the steak to the pan, followed by the flour mixture and stir.
  10. Remove from heat and serve over rice or cauliflower rice.

How do you use Armour Premium All-Natural Lard as part of your healthy diet plan?

Grilled Chicken and Steak Kabobs

Grilled Chicken and Steak Kabobs

This shop has been compensated by Collective Bias, Inc. and Constellation Brands. All opinions are mine alone. The following content is intended for readers who are 21 or older. #SummertimeCerveza #CollectiveBias

Grilled Chicken and Steak Kabobs marinated with Modelo Negra and Modelo Especial, garlic, soy sauce, onion, brown sugar, and cilantro with fresh bell pepper, zucchini and cherry tomatoes.  We are having friends over tonight to grill out, drink some cold beers and play a little soccer. I am looking forward to these beer marinated kabobs that are tender with a pinch of sweetness and garlic.

The secret ingredient for these Grilled Chicken and Steak Kabobs is Modelo.  Chicken kabobs are paired with the Modelo Especial and steak kabobs are paired with the Modelo Negra. The Modelo Especial is a light beer that is well balanced and crisp, which pairs very nicely with chicken. The Modelo Negra is a full flavored dark brew with a smooth taste that adds depth to the steak kabobs. Modelo is brewed with a fighting spirit with high quality and distinctive styles of beer that are perfect for our kabobs today!

Why marinate meat with beer? The most important reason is beer tenderizes the meat. Secondly, you can bring in another dimension of flavor that is more rich and earthy. There is also research out there that supports that beer used in meat marinades can reduce carcinogens, which means reduce your cancer risk. Those are 3 pretty darn good reasons to crack open a beer when marinating meat.

Modelo Especial and Modelo Negra are eaily found on the beer asile in the fridge section. Look for Modelo 12 ounce bottles and cans. Don’t forget the fresh limes!

Msg 4 21+, #SummertimeCerveza, #CollectiveBias, #ad, Grilled Chicken and Steak Kabobs, beer marinated kabobs, modelo marinated kabobs, soccer

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The husband and I both played soccer when we were younger and are excited for Modelo to have such a big part in the soccer world.

While writing this, I’m reminded of an experience I had vacationing down in Mexico a few years back. USA and Mexico soccer teams were playing a big game against each other so we ventured out to a local bar to drink some cold cervezas while eating great food and watching the game. We had such a great time with the locals cheering on our teams. I can only imagine what it would be like to actually be at a big game like that. Such a blast!

 

The meat will marinate for 2 hours prior to grilling. You may also marinate overnight if you wish. In two separate bags, add your minced garlic, soy sauce, brown sugar, cilantro, onion and of course, the Modelo. Chop your steak and chicken into large bite sized pieces and add to the bags. Match the chicken with Modelo Especial and steak with the Modelo Negra. However, you can switch around the beer used for the marinades. Use Modelo Especial for both possibly. You are the boss. Do whatever your heart desires.

Vegetables used for these Grilled Chicken and Steak Kabobs are also up to you. I used green bell pepper, red bell pepper, zucchini and cherry tomatoes today. Onions or mushrooms would be great swaps. Whichever vegetables you pick, chop into large bite size pieces and assemble onto the skewers with the meat.

 

Grilled Chicken and Steak Kabobs are pretty simple to make and you can use various vegetables. I have a few tips to making great kabobs.

  1. Use your Modelo marinade for flavor and tenderness.
  2. Soak the wooden skewers in water for 30 minutes before using…. unless you want the skewers on fire (if using wooden skewers).
  3. Place the chicken kabobs on the grill 5 minutes before the steak kabobs. We want to make sure the chicken is cooked thoroughly and juices are running clear. The steak can have a pinch of pink.

Grilled Chicken and Steak Kabobs
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Msg 4 21+, #SummertimeCerveza, #CollectiveBias, #ad, Grilled Chicken and Steak Kabobs, beer marinated kabobs, modelo marinated kabobs
  • 1 pound chicken breast, thin cut
  • 1 pound sirloin
  • 1 small white onion
  • 1/2 cup fresh cilantro
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce, low sodium
  • 6 ounces Modelo Especial
  • 6 ounces Modelo Negra
  • 4 garlic cloves
  • 1 green bell pepper
  • 1 red bell pepper
  • 10 cherry tomatoes
  • 1 zucchini
  1. Wash vegetables and cilantro well.
  2. Dice garlic cloves and chop cilantro and onion.
  3. Grab 2 large Ziploc bags. In each bag, add 1/4 cup brown sugar, 2 diced garlic, 1/4 cup soy sauce, 1/2 chopped onion, and 1/4 cup cilantro.
  4. Chop your chicken and steak into large bite size cubes. Add chicken into one bag and the steak in the other bag.
  5. Pour 6 ounces of Modelo Especial into the chicken bag.
  6. Pour 6 ounces Modelo Negra into the steak bag.
  7. Place bags in fridge and let marinate for 2 hours.
  8. Place the wooden skewers in water for 30 minutes. (if using the wooden type)
  9. Chop your red and green bell pepper into large bite sizes pieces.
  10. Slice the zucchini.
  11. Assemble the skewers placing the vegetables between meat layers. Keep the steak and chicken on separate skewers because they have different cook times.
  12. Heat grill to a medium-high heat.
  13. Place the chicken skewers on the grill.
  14. Place the steak skewers on the grill 5 minutes after the chicken.
  15. Rotate every few minutes until chicken is fully cooked and juices run clear. Chicken will have a total cook time of 15 minutes. Steak will have a total cook time of 10 minutes.
  16. Serve with an ice cold Modelo on the side.

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Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has petite sirloin cut steak with an amazingly flavorful rosemary garlic sauce with a touch of lemon and shallots.

As a child, I hated steak. I thought it was horrible and gross. I wanted nothing to do with it. When I got older, I started trying more foods and different cooking methods and came to love steak. My mother would always cook our steak well done growing up. I mean WELL done. Sorry mom, steak isn’t your department. It was flavorless and hard to chew. For full flavor, keep some pink in your steak. I prefer my steak medium-rare and cook my kids a few minutes longer to be a medium to medium-well.

Steak with Rosemary Garlic Sauce

Let us start by talking about the steak. I buy petite steak a lot. It is affordable and flavorful.  However, petite steak can be less tender than other cuts. You can certainly swap out the cut of steak in this recipe for whichever cut you prefer. I know when you have kids to feed, staying affordable is a must and the petite is a great option for those who love steak but don’t always love the price tag.

Grilling the steak really gives the best flavor so that is what we need today. I say “we” because I haven’t grilled anything in a decade. My husband is the grill chef in this household. I’m just the supervisor… which he isn’t too entertained by but marriage is what it is.

Cooking time on the grill is important. Set your grill on a medium heat. I stick to the cooking times Bobby Flay recommends. I’m pretty sure the guy knows what he is doing.  Place the steaks on the grill and cook until golden 4 to 5 minutes. Flip the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. We cook the steak about 5 minutes each side and let the kids steaks cook another few minutes.

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has a really great sauce. This sauce was inspired from a steak on the menu from Long Horn Steak House. Long Horn’s has a steak with a rosemary gravy, mushrooms, topped with onion straws that is pretty tasty. This is not a copy cat sauce, the sauce was just my inspiration. Instead of onion straws, I used shallots and lightened it up with some lemon. I did not leave out the amazing rosemary flavor though so if you love that Long Horn steak, this is not the same but much of the flavor profile is there so you are sure to love this too.

We made mashed potatoes on the side today and drizzled the sauce over those too and it was delicious in replace of a thick gravy. Plus, it is so simple to make with just a few ingredients.

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce
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Steak with Rosemary Garlic Sauce
  • 1.5 pounds steak (we went with petite sirloin today)
  • 1 lemon
  • 3 garlic cloves
  • 1 tablespoon flour
  • 3/4 cup beef broth
  • 1 shallot
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons olive oil
  1. Finely chop 1 shallot, 2 tablespoons worth of rosemary and 3 garlic cloves. Cut your lemon in half. Put to side for later.
  2. Place steaks on the grill on a medium heat.
  3. Cook until browned, 4-5 minutes, and flip.
  4. Cook another 3-10 minutes depending on how well done you like your steak. We typically do 5 minute each side. A few extra minutes for the kids steak.
  5. Make your sauce. In a saucepan on a medium heat, add your chopped shallots and 1 tablespoon butter. Mix often for 2 minutes.
  6. Add your garlic, rosemary, olive oil and squeeze the lemon. Let simmer for 2 minutes.
  7. Add half cup of the beef broth. Simmer.
  8. In a small bowl, place the remainder of the beef broth (1/4 cup) and 1 tablespoon flour and mix well. Pour into the saucepan.
  9. Mix the saucepan ingredients until it thickens.
  10. Drizzle the rosemary garlic sauce over the steaks and serve.

Steak with Rosemary Garlic Sauce pin

Grilled Beef and Broccoli Bowls

Rice bowls are a big deal in our family, especially these Grilled Beef and Broccoli Bowls with a homemade teriyaki sauce. So easy to make, just throw some rice in the rice cooker or on the stove top and mix together a simple teriyaki sauce with the perfect saltiness and a hint of ginger and garlic.  During the summer, we use our grill for everything. Actually, this is a year round occurence. Aaron has been known to grill a nice salmon or steak in 10 degree weather out on the deck. You just can’t beat that nice grilled flavor. 

Want a time saving tip? Make the teriyaki sauce ahead of time in a large quantity to store in fridge for use anytime.

 

Grilled Beef and Broccoli Bowls

Rice bowls are a big deal in our family, especially these Grilled Beef and Broccoli Bowls with a homemade teriyaki sauce. So easy to make, just throw some rice in the rice cooker on the stove top and throw together a simple teriyaki sauce with perfect saltine

Grilled Beef and Broccoli Bowls

Grilled Beef and Broccoli Bowls

Grilled Beef and Broccoli Bowls

 

Grilled Beef and Broccoli Bowls
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Grilled Beef and Broccoli Bowls

Yields: 4

  • 1.5 pounds sirloin
  • 3 cups cut broccoli
  • olive oil
  • salt
  • pepper
  • 4 cups cooked rice
  • Teriyaki Sauce
  • 1/4 cup water
  • 1/2 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon + 2 teaspoons brown sugar
  • 1/4 cup sugar
  • 1 clove garlic
  • 1.5 teaspoons ginger
  1. Gather ingredients, rice cooker, measuring cups, knife, foil, cutting board, large bowl, pan, whisk, garlic press, skewer sticks, and prepare your grill.
  2. Get your skewer sticks soaking in water if they are the wood ones like ours. This helps prevent splintering while on the grill.
  3. On the stove top, prepare your homemade teriyaki sauce. On a medium heat, add 1/4 water, 1/2 cup soy sauce, 2 tablespoons red wine vinegar, 1 tablespoon plus 2 teaspoons brown sugar, 1/4 cup sugar into the pan and whisk. Use your hand grater to grate 1 garlic clove and an even amount of fresh ginger, should equal around 1.5 teaspoons. Continue to whisk until sugar has dissolved. Set sauce to the side.
  4. Wash broccoli and cut up. Put to the side.
  5. Cut your 1.5 pounds of sirloin into cubed bite size pieces and set into bowl. Pour about half the teriyaki sauce into the bowl to marinate the steak.
  6. Begin cooking rice according to package directions. Pick any rice you please. I dump ours into the rice cooker and if you don't have one I recommend to buy one. So easy to throw some in the rice cooker and walk away or before I go to work, set the timer so rice is ready at dinner time.
  7. Prepare the broccoli you set to the side earlier. Grab some foil and throw the broccoli on it mixed with a little olive oil and salt and pepper. Give a little mix and cover completely with foil. Set on grill for 15 minutes.
  8. Put the marinated steak cubes onto the skewers as the broccoli begins to cook. Set on the grill for 10 minutes turning often.
  9. Now that everything is cooked, Put some rice in a bowl, add the grilled broccoli and top off with a steak skewer. Pour some of that extra teriyaki sauce on too if you would like. Enjoy!

 

Grilled Beef &Broccoli

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