These grilled striploin steak skewers are soaked in a flavor-packed marinade and quickly cooked on the grill (or over the campfire). They cook up in only a few minutes, making them perfect for an effortless weeknight or camping meal.
Skewers are a staple for us on camping trips at home, with these marinated steak skewers falling into the rotation along with grilled bang bang chicken skewers, marinated salmon kebabs, and citrusy scallop skewers. I love them because they're so quick to make and cook, and really, who doesn't love meat on a stick?!
[feast_advanced_jump_to]Why This Recipe is Great for Camping
- You can get the meat marinating before you head out on your trip so you've got less to do at camp.
- They can be cooked on your grill or campfire grate and cook up quickly.
- These marinated steak skewers require only a handful of ingredients and take up minimal cooler space. They're also an amazing way to enjoy steak.
Ingredients and Substitutions
- Steak--I highly recommend using thin striploin steak here for the most tender and flavorful kebabs. However, this will also work with sirloin steak. If you can, marinate it for a few extra hours to maximize tenderness. If you've got extra meat, give these Blackstone steak bites a try or cook up a Blackstone cheesesteak!
- Worcestershire sauce--This umami-packed condiment delivers plenty of flavor to your marinade. Note that original Worcestershire sauce is not gluten-free, but you can purchase gluten-free versions of the sauce, if necessary.
- Oil--I use olive oil for the marinade, but if you're camping and you just have vegetable oil or some other neutral oil on hand, that will work fine. No need to bring extra stuff along.
- Garlic--One minced clove lends a pleasant garlic flavor to the skewers, but if you're a garlic fiend, feel free to double it.
Important Steps
- Whisk the Worcestershire sauce, oil, and garlic together in a small bowl.
- Place the sliced beef strips into a resealable bag and pour the marinade in. Seal and stash in the fridge for at least 1 hour and up to 24 hours.
- Thread the striploin steak strips onto soaked wooden or metal skewers, using about 3 pieces per skewer. Season with salt and pepper.
- Grill over medium heat until tender and cooked to your desired doneness.
FAQs
Serve these striploin skewers with crispy smashed potatoes or campfire garlic bread, and a marinated vegetable salad or grilled stuffed mushrooms for an easy outdoor meal. To make this into a surf-and-turf meal, offer Blackstone crab cakes as a starter!
To avoid flare-ups when cooking these kebabs, be sure to soak your skewers (if using wooden), trim the steak of any fat or gristle before slicing, and always clean your grill grate before using.
Tips and Troubleshooting
- To get ahead, start marinating the beef before heading out on your trip, if you'll be enjoying them within 24 hours. Otherwise, feel free to mix up the marinade and store it in your cooler for up to 3 days before adding the meat.
- If your steak has any fat or gristle, trim it before slicing and marinating the meat.
- If you are using wooden skewers, soak them for an hour before threading and grilling the beef. Metal skewers don't require any preparation.
- When grilling, always start with a well-oiled grate. If the meat doesn't want to release when you try to turn it, give it an extra 30 seconds. It will release when it's ready.
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Recipe
Grilled Striploin Steak Skewers
Equipment
- 6 wooden or thin metal skewers (soaked if wooden)
Ingredients
- 2 tablespoons Worcestershire sauce
- 2 teaspoons olive oil
- 1 clove garlic minced
- 1 pound striploin steak thinly sliced into long ½-inch-thick strips
- Salt and freshly ground black pepper
Instructions
- Whisk the Worcestershire sauce, olive oil, and garlic together in a small bowl.
- Place the sliced beef in a resealable bag and pour the marinade over. Seal the bag and massage gently to coat the beef.
- Stash the marinating beef in the fridge or cooler for at least 1 hour and up to 24 hours.
- Prepare a grill or campfire coals for medium heat.
- Remove the beef from the marinade and discard the marinade.
- Thread the steak strips onto the skewers in an S-pattern, using about 3 strips per skewer. Season with salt and pepper.
- Grill over medium heat, turning once, until cooked to your desired doneness, about 2 minutes per side for medium-rare.
Notes
- Get ahead--Start marinating the beef before heading out on your trip, if you'll be enjoying them within 24 hours. Otherwise, feel free to mix up the marinade and store it in your cooler for up to 3 days before adding the meat.
- Trim the beef--If your steak has any fat or gristle, trim it before slicing and marinating the meat.
- Soak the skewers--If you are using wooden skewers, soak them for an hour before threading and grilling the beef. Metal skewers don't require any preparation.
- Be patient--When grilling, always start with a well-oiled grate. If the meat doesn't want to release when you try to turn it, give it an extra 30 seconds. It will release when it's ready.
