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- In a medium bowl, combine vinegar, mustard, oil, pepper flakes and salt and mix well. Cut steak into 1 x 1-1/4-inch chunks and transfer to the bowl. Toss well, cover and refrigerate at least 1 hour or up to 4 hours.
- Cut bell peppers into 1-inch chunks. Trim zucchini and cut crosswise into 3/4-inch thick slices. Cut red onion into 1-inch pieces.
- Prepare grill to medium-high heat. Alternately thread steak and vegetables onto 4 long metal skewers. Brush any leftover mustard mixture from the bowl over the vegetables.
- Grill 5 minutes per side for medium-cooked steak. Garnish the cooked kabobs with basil. Makes 4 servings.