8 ounces top sirloin steak
1/2 red onion
1 yellow bell pepper, diced
Fresh chopped parsley, for garnish
The steak marinade:
1/4 cup Bragg’s liquid aminos
2 tablespoons extra virgin olive oil
Juice of one lime
3 cloves garlic, minced
1 teaspoon garlic powder
Fresh cracked black pepper
1. Combine all marinade ingredients in a bowl. Slice the steak into 1-inch cubes so that there are 12 – 16 pieces. Add diced steak to the marinade and toss to coat. Marinate in the refrigerator for at least 2 hours, stirring halfway.
2. Drain steak from marinade. Soak wooden skewers in water and load them by alternating between ingredients. Arrange the kabobs on a plate before grilling.
3. Grill the steak kabobs for 2-3 minutes, flip the skewers, and grill for another 2-3 minutes until the desired doneness and the vegetables are slightly charred.
4. Transfer to a platter. Sprinkle fresh chopped parsley and more black pepper on top, garnish with lime slices. Enjoy with salad, cauli-rice, or grilled veggies!
Serving size = 3 ounces of steak with 2 teaspoons marinade and 2 cups of veggies
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