Dr. Pepper Marinade

In a big measuring cup, whisk collectively the Dr. Pepper, Worcestershire Sauce, balsamic vinegar, and 1 teaspoon of the kosher salt. 

Switch the steak items to a zipper-lock bag and pour 1 cup of the marinade within the bag. Squeeze out the air and zip to shut. Refrigerate the bag of steak for 4-12 hours. Cowl and refrigerate the remaining marinade till prepared to make use of. 

Grilling Prep

About half-hour earlier than you’re able to grill, pull the steak from the fridge and let it sit at room temperature, to shake off the chilliness from the fridge. Get your grill going to 450-500 levels F, with a sizzling aspect and a cool aspect.

Thread the steak items onto flat skewers, about 5 piece of steak per skewer. Ensure to not jam the steak items tightly collectively on the skewer. Discard the bag of marinade. 

Pat the kebabs dry with paper towels and sprinkle with pepper and a pair of teaspoons of kosher salt. 

Place the kebabs on oiled grates and grill uncovered, turning each 1-2 minutes till the steak is charred on all sides; transfer them to the cool aspect and repeat till all of the kebabs have some char and are medium-rare. About 4-6 minutes. 

Take away the kebabs from the grill, switch to a sheet pan and tent with foil. Let the steak relaxation for quarter-hour.

Dr. Pepper Sauce

Whereas the steak is resting, we are able to put together the Dr. Pepper Sauce. Pour the reserved cup or so of Dr. Pepper combination right into a saucepan and produce to a boil over medium-high warmth. Scale back the warmth to a simmer. Stirring often, let the combination simmer till it’s diminished to about ¼ cup (about 10 minutes.) Stir within the butter and maintain simmering over medium warmth till the sauce is barely thickened to calmly coat the again of a spoon, about 2 minutes. 

Drizzle a little bit sauce over the kebabs and serve the remaining Dr. Pepper Sauce alongside the kebabs.