Steak and Vegetable Kabobs with Skillet Roasted Corn

marinated steak and mushrooms, grilled vegetables, basil-infused corn

1764 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 609 | Allergens: Contains Soy (Soy Sauce) + Gluten (Soy Sauce) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin C |


  • - Basting Brush
  • - Chef's Knife
  • - Grillpan
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Small Bowl
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Balsamic Vinegar
  • - Corn Kernels
  • - Crushed Red Pepper
  • - Fresh Basil
  • - Honey
  • - Minced Garlic
  • - Mushrooms
  • - Sirloin Steak
  • - Soy Sauce
  • - Zucchini, Squash, and Red Onion Kabobs

Wine Pairings by @grapefriend

A rich Cabernet goes hand in hand with steak and mushrooms.

Beer Pairings

We like pairing the innovation and originality of an American Porter with these kabobs.

TK Table Talk:

Who was your favorite New Kid (NKOTB)?

What To Do:

Steak + Vegetable Kabobs with Skillet Roasted Corn - Step 1

1. Prep ingredients: Cut steak into 1Π-inch chunks. Chop basil.

2. Make marinade: Whisk together soy sauce, vinegar, half of garlic, ONLY ¼ teaspoon crushed red pepper (add more if you like it spicy), and honey in a medium bowl.

3. Marinate steak and mushrooms: Combine steak, mushrooms, and all but 2 tablespoons marinade (reserve in a small bowl for basting kabobs). Let stand while corn cooks.

Steak + Vegetable Kabobs with Skillet Roasted Corn - Step 2

4. Cook corn: Heat 1 tablespoon olive oil in a small non-stick skillet over medium-high heat. Add remaining half of garlic, corn, and ¼ teaspoon each salt and pepper. Sauté 5 minutes or until corn is tender. Stir in basil.

Steak + Vegetable Kabobs with Skillet Roasted Corn - Step 3

5. Prep kabobs: Thread steak and vegetables onto skewers.

Steak + Vegetable Kabobs with Skillet Roasted Corn - Step 4

6. Grill kabobs: Heat a grill pan over medium-high heat. Grill kabobs 8 minutes, turning occasionally, and basting with reserved marinade.

To Serve: Divide kabobs and corn between 2 plates.

Pro Tip:

To prevent the kabobs from sticking, and to get great grill marks, make sure the grill pan is screaming hot before you add the kabobs to the grill.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife