I’m all about keeping it simple {+ cost effective} when serving dinner for a crowd.  I caught a great sale this week on boneless shoulder steaks, a cut of steak that quite honestly I’ve often ignored thinking it would be too tough to work with.

I cubed up the steak and marinated it quite simply – with olive oil, sea salt, fresh cracked pepper and garlic {lot’s of garlic} and a few dashes of Lea & Perrins {to add depth of flavor but also to tenderize the meat}.

Marinated Steak Skewers With Grilled Peach Caprese Salad

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• Author: Robyn

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Ingredients

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• Boneless Shoulder Steaks {cubed to about an inch and a half}
• 1 – 2 tsp. of Lea & Perrins
• 1 – 2 tsp. of sea salt
• a few cracks of black pepper
• 2–3 tsp of extra virgin olive oil
• 1 yellow onion
• 1–2 peppers {green, red or yellow or a mix of all}
• 3 –4 cloves of garlic {minced}

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Instructions

Cut your steak into 1.5 inch cubes, try to keep them uniformed in size to make sure they're cooked evenly. In a large plastic storage bag marinate your beef with all the ingredients preferably overnight or at least two hours. Soak the wooden skewers in water for about 20-30 minutes {to avoid them burning up when they're on the grill}.  Assemble your skewers alternating veggie and steak. I cut my cubes up fairly large and was able to fit 3 pieces of meat per skewer.

Grill your skewers and make sure you don't overturn them you want to get great grill marks. Cook to your favorite temperature.

I paired these Steak Skewers with a Grilled Peach Caprese Salad. This salad is light and refreshing and is perfect for summer eating. What’s best is this meal is healthy and carb free!

When I’m cooking steaks for a special occasion, I like to cook Wagyu Steaks from Snake River Farms, once you go Wagyu- it’s hard to go back!

Get the recipe for this Grilled Peach Caprese Salad on my blog {Cupcakes, Cocktails & Kids}!

These grilled steak skewers are the perfect meal to feed a crowd – Michelle Lara

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