Cumin Rubbed Steak Kabobs with Mexican Street Corn Salad are perfect outdoor grilling food. This is one tasty summertime dish!
This Steak Kabob recipe and post are sponsored by the Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
The weather has been warmer which means it's time to grill and eat dinner outside. It's my favorite thing to do after the temperature goes above 60 degrees. Normally my husband is the house grill master but this time I decided to be in charge. While he would focus solely on the steak, I decided to pair some cumin rubbed filet mignon cubes with a colorful Mexican street corn salad.
This dish is super easy but sure to impress. And speaking of impressions, have you had Certified Angus Beef steaks? I used a few filet mignon steaks to make these kabobs. The marbling is terrific and they only required a simple rub of cumin powder, garlic powder, salt and pepper to bring out the flavor. You really don't need a steak knife to cut these as they simply will melt in your mouth. And I made sure to savor every last bite.
How to Cook Perfect Steak Kabobs
- First, buy a great cut of meat. I used these Certified Angus Beef Brand filet mignon steaks because they cut like butter. You can serve them outside without a knife and the cut makes them very easy to eat.
- Cut the steaks into even pieces so it cooks on the grill evenly.
- Make sure to season the steak pieces on all sides. You want your beef well seasoned.
- Make sure to oil your grill grates before heating. The grill should be super hot before you cook your kabobs. You want to sear the juices in the meat.
- Steak kabobs cook very quickly so don't overcook them. I like mine best when they are still pink in the middle. It only takes a few minutes on each side to do this.
Originally I had planned on using fresh corn in this recipe. While fresh corn is my favorite, frozen corn is a great substitution especially when you only get to the grocery store once every week or two. I plan on making this recipe with fresh Jersey corn this summer but for now the Mexican street corn salad was very good the way I made it with frozen corn.
I used shredded Mexican cheese in this recipe but you could always substitute colby jack or even feta cheese. There has been plenty of fresh cilantro in my local grocery stores but if you can't find any, dried cilantro or parsley could be used.
Buying Certified Angus Beef
The one thing you don't want to substitute is the Certified Angus Beef Brand steaks. I usually buy my steaks at my local ShopRite but you can also get them in many other grocery stores or order them online. Not only is this a great way to get your beef, but it makes a perfect gift. There are even some places that now have delivery or curbside pick up.
I received a shipment of steaks this week and my family and I couldn't be happier. They were vacuumed sealed and all ready to store in my freezer. The marbling on the filets made the steaks absolutely terrific.
STEAKHOLDER REWARDS PROGRAM
Certified Angus Beef® now has a Steakholder Rewards™ program. You can join for FREE and earn points towards cool merchandise by scanning your Certified Angus Beef ® brand purchase receipts, watching recipes or taking a survey. In the meantime, you'll get plenty of tips on cooking their delicious beef. Join the FREE Steakholder Rewards program here.
What should you serve with Steak Kabobs?
These steak kabobs are made with Mexican street corn salad so it really is a complete dish. But I like to go overboard with my summer meals so I typically make some other side dishes.
I like to serve lots of fresh vegetables in the summer and asparagus or a Blue Cheese Tomato Salad go well with this steak dish. Mini Parmesan Hasselback Potatoes are good also if you'd like a potato with dinner. If you want to make a nice light dessert, try Grilled Apricots with Cinnamon, Honey and Ricotta when apricots are in season.
While the Steak Kabobs make a great dinner, they are also a good party appetizer as everyone loves food on a stick. The recipe can easily be doubled to serve a crowd and served on smaller skewers.
I hope you are enjoying the spring weather and get some grilling time in soon! Make sure to see my video below under the recipe card. #steakholder #Getoutthegrill
Cumin Rubbed Steak Kabobs with Mexican Street Corn Salad
- 4 metal or wooden skewers (10 to 12 inch)
- 1 tablespoon butter
- ½ cup chopped sweet peppers
- 2 cups frozen or fresh corn
- 2 teaspoons chili powder
- 1 tablespoon olive oil
- 2 tablespoon fresh chopped cilantro, plus extra for garnish
- 1 lime juiced
- ½ cup shredded Mexican cheese
- salt and pepper, to taste
- 1 tablespoon cumin powder
- ½ tablespoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 16 ounces filet mignon steaks, cut into one inch cubes
- Heat butter on medium heat in a medium size saute pan. Add peppers, corn and sprinkle with chili powder. Stir well and cook for 5 to 10 minutes or until vegetables are tender.
- Remove the vegetables from pan and add to a medium size bowl. Add the olive oil, cilantro, juice from the lime and cheese. Mix well and add salt and pepper to taste. Set aside.
- Oil and heat a gas grill on high heat.
- In a small bowl, mix together the cumin, garlic powder, salt and pepper. Season the meat cubes well on all sides. Thread the meat on the skewers.
- Place the kabobs on the grill and cook turning occasionally, until browned on all sides, about 2 -3 minutes per side.
- Remove the kabobs from grill and let rest on a plate for 5 minutes. Serve on top or with the corn salad. Garnish with extra chopped cilantro.