New York Strip Latin/Asian Fusion Kabobs

This kabob is packed full of flavor, combining a little Asian with Latin American spices to give a zest your taste buds will truly appreciate. I serve this with a salsa verde, spiced new potatoes and grilled asparagus. So fire up your grill and try these flavorful tender kabobs.

Prep Time:
15 minutes

Marinate Time:
1 hour

Cook Time:
10 minutes for Medium rare
18 minutes for medium

Serves 4

The Main Ingredients:
1 Thick cut (10oz) New York Strip trimmed and cubed
2 Vine-ripe tomatoes cut in wedges
8 Baby portobello mushrooms
1 Medium onion, I use sweet onions cut in wedges
1 Red bell pepper, in wedges
1 tbsp butter, melted

The Marinade Ingredients:
1 tbsp olive oil
1 tbsp Worcester sauce
1 tsp teriyaki sauce
1 tsp Chinese rice cooking wine
1 tsp garlic
1 tsp tomato basil dash seasoning
1/2 tsp ground ginger
1/2 tsp hot sauce, I use Texas Pete
1/2 tsp thyme
1/2 jalepeno seeded and minced

How it Works:
1. Cube the steak, trim fat off, pierce with fork a few times. Set aside.

2. Prepare marinade. Combine all marinade ingredients in medium bowl, wisk.

3. Put steak into gallon ziploc, pour marinade over, seal and refrigerate for 1 hour.

4. In the meantime, prep onion, bell pepper, tomato.

5. Build your skewers. I like getting tomato on each side of my steak pieces, then alternate veggies.

6. Preheat grill, oil the grill grate with olive oil.

7. Grill kabobs, 5-8 minutes on each side, depending on your desired temperature. Baste with butter, add salt and pepper to taste.