Texas Roadhouse Steak Kabob Recipe

Texas Roadhouse is renowned for its succulent steaks, and its steak kabobs are no exception.

Incorporating a delicious marinade, these skewers of tender sirloin, vegetables, and bold flavors ensure an unforgettable dining experience.

The secret to their outstanding taste lies in the combination of the marinade ingredients and the grilling process.

Imagine bites of juicy sirloin, beautifully charred vegetables, and a tantalizing blend of spices brought together in perfect harmony.

Below, you’ll discover a recipe that closely replicates the flavors and preparation of the popular Texas Roadhouse steak kabobs.

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Get ready to embrace the rich and smoky flavors of a Texas-style cookout in the comfort of your kitchen.

How to Make Texas Roadhouse Steak Kabobs

Ingredients List

Steak: 1-1.5 lbs of sirloin, cut into 1-inch cubes
1 large red onion
1 tbsp garlic powder
1/4 cup Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tbsp chipotle chili powder
2 tbsp soy sauce
Assorted vegetables: mushrooms, tomatoes, green peppers

Step-by-step process

Step 1

In a large mixing bowl, combine the garlic powder, Worcestershire sauce, apple cider vinegar, chipotle chili powder, and soy sauce.

Mix thoroughly to create a delicious steak marinade.

Step 2

Place the 1-inch sirloin cubes into the marinade, ensuring each piece is well coated.

Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld with the beef cubes.

While the steak is marinating, clean and cut the red onion, mushrooms, tomatoes, and green peppers into 1-1.5-inch squares.

This allows for even cooking on the grill.

Step 3

Using metal skewers, alternate between threading pieces of marinated sirloin and prepared vegetables onto each skewer.

Make sure to leave a little space between the pieces to ensure even cooking.

Heat your grill to medium-high, and lightly oil the grill grates to prevent the kabobs from sticking.

Step 4

Remove the prepared kabobs from the marinade and place them directly on the hot grill grates.

Cook for 8-10 minutes, rotating the kabobs every 2-3 minutes for even cooking and to achieve a beautiful char on the juicy steak and vegetables.

Step 5

Once cooked to your preferred level of doneness, carefully remove the Steak Kabobs from the grill and let them rest for a few minutes before serving.

Enjoy your delicious and flavorful copycat Texas Roadhouse Steak Kabobs!

Side Dishes for Texas Roadhouse Steak Kabobs

When it comes to enjoying Texas Roadhouse Steak Kabobs, pairing them with the right side dishes can truly elevate your dining experience.

Here are some scrumptious and flavorful options that will complement the savory and delicious Steak Kabobs:

Pesto Rice

Pesto rice is an excellent choice for serving with Steak Kabobs.

The rich, herby flavors of pesto sauce harmoniously blend with rice to provide a mouthwatering base that complements the kabobs’ juicy, tender meat.

This dish is easy to prepare – simply mix cooked rice with store-bought or homemade pesto for a scrumptious side.

Curried Tomatoes and Chickpeas

Curried tomatoes and chickpeas offer a delightful combination of flavors that pair well with Steak Kabobs.

The warming spices match the boldness of the steak, while the chickpeas offer a filling and nutritious addition to your meal.

To prepare this dish, cook canned chickpeas and chopped tomatoes in a curry-seasoned sauce made with onion, garlic, and other aromatic spices.

Ingredients Substitutes

When making Texas Roadhouse steak kabobs, you might find that you need to substitute some ingredients due to dietary preferences, allergies, or simply because you don’t have a particular ingredient on hand.

Here is an alternative for one of the key ingredients: green pepper slices.

Green pepper slices

If you don’t have green pepper slices, you can easily use other types of bell peppers, such as red, yellow, or orange bell pepper slices.

They will provide a similar texture and taste in the recipe, with slight variations in flavor and sweetness.

How to Store Texas Roadhouse Steak Kabobs

Refrigeration:

The first and foremost way to store Texas Roadhouse Steak Kabobs is to refrigerate them.

Place the cooked steak kabobs in an airtight container or wrap them tightly in aluminum foil or plastic wrap to prevent air exposure.

Ensure you store the kabobs in a proper section of the refrigerator with a consistent temperature.

They can be safely stored for up to 3-4 days.

Freezing:

Another good option to store steak kabobs for longer durations is freezing.

To do this, place the cooked kabobs in freezer-safe airtight containers or heavy-duty freezer bags, ensuring there’s no air left inside before sealing.

You can also use aluminum foil or plastic wrap to prevent freezer burn.

Label the bags or containers with the date for easier tracking, and the kabobs can last up to 3 months.

Common Mistakes to Avoid

Here are some important aspects to pay attention to when making this meal!

Over-marinating the Meat

One common mistake to avoid when preparing Texas Roadhouse steak kabobs is over-marinating the meat.

Marinating the meat is crucial for getting the perfect flavor, but leaving it to marinate for too long can make the meat mushy and leave an overpowering taste.

Aim for a marination time of around 2-4 hours, depending on the ingredients used in your marinade.

Skewering Ingredients Improperly

When assembling your kabobs, ensure the ingredients are evenly spaced and securely fastened to the skewer.

This allows for even cooking and prevents pieces from falling off during the grilling process.

Also, avoid packing the ingredients too closely together, as this can lead to uneven cooking and make it difficult for the heat to penetrate each piece.

Ignoring the Grilling Temperature and Time

Cooking your steak kabobs at the proper temperature and for the correct amount of time is crucial for achieving the desired level of doneness and texture.

Grilling the kabobs at too high a temperature can lead to the exterior charring while leaving the interior undercooked.

It’s essential to use a medium heat and follow the recommended cooking time based on your preference for doneness (rare, medium-rare, well done).

Not Allowing the Meat to Rest

After grilling, it’s important to let your steak rest for at least 5 minutes before serving.

This allows the juices to be redistributed, ensuring a moist and tender steak.

If you cut into the meat immediately after taking it off the grill, the juices will run out, leaving you with a dry steak.

Your Top Questions Answered

1. Why did my steak turn out tough and chewy?

This usually happens when you overcook the meat or skip the marinade resting time.

Steak needs at least 30 minutes in the marinade to tenderize, but 2-4 hours works even better.

Another culprit is cooking over heat that’s too low, which steams the meat instead of searing it.

2. Why are my vegetables burnt while the steak is still raw?

This frustrates a lot of people until they par-cook the potatoes and cut all veggies to uniform sizes!

Peppers and onions cook faster than raw potatoes, so boiling potatoes for 8-10 minutes first evens everything out.

If you see blackened edges on peppers before your steak gets color, your grill is running too hot.

3. How do I get that glossy restaurant-style coating?

The secret is thickening your reserved marinade with a cornstarch slurry and brushing it on during the last few minutes of grilling.

I simmer the marinade separately, add the cornstarch mixture, and let it bubble for about 2 minutes.

If your glaze looks watery or slides right off, you didn’t reduce it enough.

4. Why does my marinade taste too salty or too sweet?

Balancing the soy sauce and brown sugar is critical, and I always taste my marinade before adding the steak.

If it’s too salty, add a tablespoon more brown sugar and a splash of water.

Too sweet means you need another tablespoon of soy sauce or a squeeze of vinegar to cut through.

5. Can I assemble the kabobs ahead of time without them getting soggy?

I’ve done this for meal prep, and the trick is keeping the marinated steak separate from the veggies until you’re ready to skewer.

Moisture from the marinade will make vegetables mushy if they sit together overnight.

Assemble your skewers no more than 2 hours before grilling for the best texture.

6. Why did my wooden skewers catch fire on the grill?

Soak your skewers for at least 30 minutes before threading anything onto them!

If you see flames licking up around the exposed wood, move your kabobs to a cooler zone immediately.

By the way…metal skewers eliminate this issue entirely and conduct heat to cook from the inside out.