Kimchi Cowboy Butter Steak Kabobs

These grilled steak skewers are finished with a bold Kimchi Cowboy Butter made with butter, Dijon mustard, fresh herbs, and chopped kimchi. The rich, savory butter melts into the steak while the kimchi adds tangy heat and depth of flavor. Perfect for summer grilling, entertaining, or an easy weeknight dinner.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the Steak Kabobs

• 1½ lbs sirloin steak, cut into 1-inch cubes
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 metal or wooden skewers

For the Kimchi Cowboy Butter

• 4 tbsp butter, melted
• ¼ cup Cleveland Kitchen Classic Kimchi, finely chopped
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp red pepper flakes
• 1 tbsp fresh parsley, chopped

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
2. Preheat a grill or grill pan to medium-high heat.
3. Thread the steak cubes evenly onto skewers. Season the steak with salt and pepper.
4. In a small bowl, whisk together the melted butter, chopped kimchi, lemon juice, Dijon mustard, garlic powder, red pepper flakes, and parsley.
5. Grill the skewers for 3–4 minutes per side, or until the steak reaches your desired doneness.
6. Transfer the skewers to a serving platter. Brush generously with the Kimchi Cowboy Butter.
7. Serve immediately with any remaining butter on the side.

Tips & Variations

• Use ribeye or New York strip instead of sirloin for a richer flavor.
• Add bell peppers or onions between the steak pieces for a complete skewer.
• For extra heat, increase the red pepper flakes or add a spoonful of kimchi brine to the butter.
• Serve with grilled vegetables, rice, or a simple salad.

Storage

• Store leftover steak and cowboy butter separately in airtight containers in the refrigerator for up to 3 days.
• Reheat steak gently and brush with warmed cowboy butter before serving.

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