My youngest child Jason is an avid hockey player, he plays hockey at least 2 hours a day, followed by a strenuous workout. So, he is always craving protein, his favorite source of protein is steak.
Steak on the grill is amazing, but during the winter months, it’s not always possible to get to the grill, since we have snow to contend with. The air fryer solves this problem.
Seasoning of the steak is important since both the grill and the air fryer will seal in the flavor.
If your mouth waters as you hear the menu selection of steak, you are not alone my son Jason, will drool over a nice steak, drenched with sauce. My son’s favorite meal is steak, with a side of mashed potatoes and a vegetable.
Here are tips for air frying steaks:
1. Choose the right cut of meat- Filet Mignon, Ribeyes, Strip Steaks, Top Sirloin, Porterhouse, and T-Bone are all great for the air fryer. They all have a great fat and meat ratio for the grill or air fryer. 2. Choose the right quality of meat-Purchase a good quality of meat, from a butcher or from the supermarket. They grade meat on marbling and the connective tissues. Marbling should be shown throughout the meat with white-colored fat (marbling) I always look for a thin coat of marble throughout the meat for the air fryer or Instant Pot, since it will melt and give a nice flavor to the meat, without it being greasy.
3. Season-Salt your meat before you place your meat in the air fryer. I let my meat sit on the counter for about 15 minutes and salt it before air frying.
4. Room Temperature (Before You Cook)-Take our your meat from the refrigerator and let it rest on the counter for about 15 to 30 minutes, before cooking. Steak at room temperature absorbs the seasonings better. It also helps the fibers in the meat loosen, which will produce a tender cut of meat. Room temperature steaks (meat) also cook faster than cold steak (meats) seasonings better.
5. Let Your Cooked Steak (Meat) Rest Again-After cooking let your meat rest, just about 5 minutes. It helps to let the juices flow to the center of the steak so that when you cut the steak, all of the juices will not flow out. This will give you a better piece of meat for dinner or lunch.
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This is a really easy dinner or lunch, and the marinade is easy to use on any type of meat or vegetable dish. While it is light and flavorful.
- 1 pound sirloin steak, cut into 1 inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 cup of soy sauce
- 1/2 cup rice wine vinegar
- 2/3 cup water
- 1 cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger (if you don’t have fresh ginger, just substitute it for ground ginger)
- 1/2 teaspoon red pepper flakes
Wooden skewers, soaked in water for about 30-40 minutes.
- Start by cutting your steak into 1-inch cubes.
- Then cut your red onion and bell pepper into about 1-inch pieces.
- In a small bowl, mix together the marinade ingredients. Mix well.
- Pour the marinade into a large plastic bag, and place the steak, red onion, and bell pepper in it. Seal the bag, and then place the bag into the refrigerator to marinate overnight (or at least a few hours)
- Then thread the steak, red onions, and bell pepper through the skewers.
- Place the kebabs, into your air fryer 350 degrees for 5 minutes, then flip and air fry another 5 minutes. Make sure your steak is cooked, before you plate.
- Plate, serve, and enjoy!
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