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Marinade:
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoon minced garlic
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
- 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 ½ pounds thick cut sirloin steak, cut into 1 ½ inch cubes
- 4 12-inch metal skewers
Whisk together all marinade ingredients in a small bowl. Place steak cubes in a large, heavy duty, resealable plastic bag. Turn bag several times to coat steak with marinade. Marinade in fridge at least one hour. (Longer if you have time.) Preheat grill to high setting. Thread steak cubes onto the skewers. Discard marinade. Place kebobs on a grill rack that has been coated with cooking spray or lightly brushed with oil. Close lid. Grill for 8 to 10 minutes, turning occasionally, until meat is cooked to desired degree of doneness.