Kabobs are such fun because they allow you to get really creative on the grill.

For me, beef is always a part of a kabob. It’s just the other elements that change.

I like to use sirloin steak (Top Sirloin, to be exact) or beef tenderloin tips. They really work well on a skewer. Filet mignon cut into bite-sized pieces also works beautifully.

Want some extra flavor on your beef kabobs? Try this recipe for Pistachio Crusted Steak Kabobs, then add whatever veggies you like to your skewers – corn, onions, peppers, anything!

Have fun kabobing! Kabobling? Kabobicizing…

Pistachio Crusted Steak Kabobs

Ingredients:
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. black pepper
1 tsp. seasoned salt
1 tsp. sugar
1/4 cup finely crushed pistachios
4 Top Sirloin Steaks, each cut into 8 cubes
16 (10 in.) wooden skewers, soaked in water for 30 minutes

Directions: Place the first 5 ingredients into a ziplock freezer bag. Shake to combine. Place Top Sirloin Steaks cubes into ziplock bag, a few at a time, and shake to coat completely. Thread 4 steak cubes onto each skewer. Grill kabobs over medium heat for 6 to 8 minutes or until done. Remove from grill; quickly roll kabobs into finely crushed pistachios. Serve immediately.

The beauty of being a steak lover is that there are so many cuts to love. And all for different reasons.

Let’s chat, ladies and gents, about all there is to love about the one and only Top Sirloin.

Top Sirloin is definitely in my Top 3 because it’s a versatile cut that’s lean and firm.

It’s cut from the center of the sirloin (check out that fancy graphic above) and is muy delicioso as a sandwich steak.

Top Sirloin steaks are also great for grilling. They hold up really well on the grill and come out so flavorful.

Okay, my mouth is watering now.

What’s your favorite cut of steak? Where does the Top Sirloin rank for you?

Graphic courtesy of wikipedia.com.