Name: Double Duty Grilled Sirloin Steak and Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 3 pounds Sirloin Steak; Red bell peppers and green bell peppers; Onion; Olive Oil Spray; Butcher's Blend Spices; Spices Seasonings: Garlic Powder, Oregano, Salt and Cracked Pepper, Red Pepper Flakes

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These grilled sirloin steak kabobs are an easy and flavorful dinner idea made with tender beef, fresh vegetables, and simple seasoning. Perfect for grilling season, you can cook steak and kabobs at the same time for a quick family meal.

You'll love how quick and easy it is to make grilled sirloin steak and kabobs! I'll show you how to grill sirloin steak and shish kabobs at the same time! Are you ready to make a grilled dinner? This is perfect for a family dinner or to grill the two meals at once. Because we all know life can get busy, you like to meal plan, or you just need a grilling recipe for dinner!

Right now, our entire kitchen is flooded. It was an entire gut job! And we have been cooking most of our dinners on the grill. More about that later. Luckily, I love grilling.

Do you live in sunny California or… (and love to grill outside) or use an indoor grill? Either way, you will love how easy it is to make a flavorful steak with tender, juicy meat. If you aren’t grilling right now pop over to see all our Beef Recipes. And if you like this recipe you will love our Tri Tip With Chimichurri Sauce.

Grilled Sirloin Steak and Kabobs

grilled top sirloin steak and shish kabobs on a platter the shish kabobs have vibrant green and red peppers and onions on them. Recipe at DearCreatives.com

The cut of meat used for both of these is beef top sirloin steak, boneless. The method used was on a gas grill. The spices for the sirloin steak are listed below and include the easy shish kabob seasoning. Let's get grilling.

Grilling Sirloin Steak and Shish Kabob at the Same Time

Double Duty Grilled Dinner

Ingredients

2 pieces of Top Sirloin Steak (boneless). 3 pounds (Or adjust serving size, see below).
1/3-1/2 pound per person, depending on sides and appetite.
Spices for sirloin steak (beef spices): Butcher's Blend or get something like this: Dry Rub and Seasoning for BBQ and Grilling.
Shish kabob seasonings: Garlic powder, oregano, red pepper flakes, salt, and cracked pepper (or pepper). Spice Set
Red Bell Peppers and Green Bell Peppers, Onion.
Olive Oil Spray
If making extra peppers on the grill, you will need Olive Oil.

Essential Equipment For Juicy Sirloin Steak and Kabobs

Skewers
Digital Meat Thermometer
Cutting Boards
Chef Knife Set
Servig Platter
Tongs or Grill Set.
Aluminum Foil
Aluminum Pan for grilling vegetables(optional).

Servings: 6

3 pounds equals 6 servings. 2 pounds equals 4 servings. 1 pound equals 2 servings.

Instructions

Take the steaks out of the fridge before preparing and grilling them. Preheat grill to 350-400°F.

Prep and Season: Sirloin Kabobs and Sirloin Steak

Grilled Steak and Shish Kabobs Recipes . Step-by-Step Instructions and grilled dinner recipe at DearCreatives.com

For the Grilled Kabobs:

First, prep the shish kabob. Do this by using a cutting board and cutting the steak into sirloin cubes. If your steak has fat on the edges, remove that first.
On a separate or clean cutting board, cut red bell peppers and green bell peppers, and onion slices.
Place the cubed sirloin steak onto skewers, alternating with the peppers and onions. Repeat the steps until all the cubed sirloin beef and vegetables are on the skewers.
Sprinkle on the spices and herbs generously (or to your liking) over them (on both sides). Give them a quick spray of olive oil.

For the Grilled Sirloin Steak:

Sprinkle the spice blend over the steak generously, doing this on both sides.

Step-by-Step For Grilling Both Recipes

Lay the shish kabobs onto a heated grill. Next, lay the steak on the grill. For one-inch cubes;
Add the steak to the grill. Grill the steak 4-6 minutes on each side, flipping once. Grill the kabobs 10-14 minutes total, flipping every 3-4 minutes. This will help evenly cook the beef.
Use a meat thermometer, inserted in the center, to reach your desired target pull and then doneness.
Rare: 120°F Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F (the final temperature will be 5 degrees higher.
Once you are at the target temperature, pull the steak, kabobs. Transfer to a plate to rest 5-10 minutes (covered loosely with foil). This allows the juices to redistribute to the steak. Use a clean cutting board to cut the steak. Serve and enjoy!

Recipe Notes:

Notes for grilled sirloin steak and kabobs recipe

If you have any leftover peppers and onions, add them to an aluminum pan with olive oil and spices (salt, pepper, and garlic powder). I also had some green onions I needed to use, so I added them to the extra peppers.
Refrigerate any leftover steak within 2 hours. Store properly (covered), reheat to 165°F, and use the grilled steak within 3-4 days.
Use leftover steak for steak tacos, steak nachos, and other recipes for the week.
Cook times may vary if you use a gas grill, a charcoal grill, or an indoor grill. Checking during the grilling process is important, as is using rest times!
You can use white, yellow, or red onions for the kabobs.
If you grow or have Italian peppers or poblano peppers, you can use them too.

Do you like grilling? When was the last time you enjoyed Grilled Sirloin Steak and Kabobs?

Happy Cooking and Grilling!

Why You’ll Love These Grilled Sirloin Steak Kabobs

Easy to grill for weeknight dinners or cookouts
Two meals in one — steak and kabobs at the same time
Juicy, tender sirloin with simple seasoning
Perfect for meal prep or feeding a crowd

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Yield: 6

Double Duty Grilled Sirloin Steak and Kabobs

Make a tasty grilled dinner for the family. This is perfect for a dinner or to grill the two meals at once. Because we all know life can get busy, you like to meal plan, or you just need a grilling recipe for dinner! Use an indoor or outdoor grill. Quick to prep, easy to grill, get the tips, steak and kabob seasoning recipe. See how to grill sirloin steak and kabobs...

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

3 pounds Sirloin Steak
Red bell peppers and green bell peppers
Onion
Olive Oil Spray
Butcher's Blend Spices
Spices Seasonings: Garlic Powder, Oregano, Salt and Cracked Pepper, Red Pepper Flakes

Instructions

Take the steaks out of the fridge before preparing and grilling them. Preheat grill to 350-400°F.

Prep and Season: Sirloin Kabobs and Sirloin Steak

For the Grilled Kabobs:

First, prep the shish kabob. Do this by using a cutting board and cutting the steak into sirloin cubes. If your steak has fat on the edges, remove that first.
On a separate or clean cutting board, cut the red bell peppers and green bell peppers, and onion slices.
Place the cubed sirloin steak onto skewers, alternating with the peppers and onions. Repeat the steps until all the cubed sirloin beef and vegetables are on the skewers.
Sprinkle on the spices and herbs generously (or to your liking) over them (on both sides). Give them a quick spray of olive oil.

For the Grilled Sirloin Steak:

Lay the shish kabobs onto a heated grill. Next, lay the steak on the grill. For one-inch cubes;
Add the steak to the grill. Grill the steak 4-6 minutes on each side, flipping once. Grill the kabobs 10-14 minutes total, flipping every 3-4 minutes. This will help evenly cook the beef.
Use a meat thermometer, inserted in the center, to reach your desired target pull and then doneness. Rare: 120°F Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F (the final temperature will be 5 degrees higher.
Once you are at the target temperature, pull the steak, kabobs. Transfer to a plate to rest 5-10 minutes (covered loosely with foil). This allows the juices to redistribute to the steak. Use a clean cutting board to cut the steak. Serve and enjoy!

Notes

Take the steaks out of the fridge before preparing and grilling them. Preheat grill to 350-400°F.

Adjust the serving size as needed: 3 pounds equals 6 servings. 2 pounds equals 4 servings. 1 pound equals 2 servings.

Use a meat thermometer, inserted in the center, to reach your desired target pull and then doneness. Rare: 120°F Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F (the final temperature will be 5 degrees higher.

Additional Tips:

If you have any leftover peppers and onions, add them to an aluminum pan with olive oil and spices (salt, pepper, and garlic powder). I also had some green onions I needed to use, so I added them to the extra peppers.
Refrigerate any leftover steak within 2 hours. Store properly (covered), reheat to 165°F, and use the grilled steak within 3-4 days.
Use leftover steak for steak tacos, steak nachos, and other recipes for the week.
Cook times may vary if you use a gas grill, a charcoal grill, or an indoor grill. Checking during the grilling process is important, as is using rest times!
You can use white, yellow, or red onions for the kabobs.
If you grow or have Italian peppers or poblano peppers you can use them too.