Marinated Beef Kebab

Ingredients

• 750g / 1.5 lb beef tri tips , sirloin steak tips or other steak cut, (Note 1)

• 3 capsicum / bell peppers (red, yellow green)

• 1 large red onion

• 16 small mushrooms , 3.25cm / 1.3" wide

1. MARINADE:

   • 1 tsp minced garlic (2 large garlic clove)

   • 1 tsp onion powder (or sub with garlic powder)

   • 2 1/2 tbsp soy sauce (Note 2)

   • 2 tbsp Worcestershire sauce

   • 2 tbsp balsamic vinegar

   • 1 tbsp vegetable oil (or other neutral flavoured oil)

   • 1/4 tsp black pepper

2. COOKING:

   • 16 flat metal skewers , 25 - 30cm / 10 - 12" (Note 3)

   • Olive oil , for drizzling and cooking

   • Finely chopped parsley , garnish (optional)

Method

Step 1:

Cut the beef into 3.25cm / 1.3" wide cubes and mix marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.

Step 2:

Cut capsicum and onion into 3.25cm / 1.3" wide squares and thread beef (reserve Marinade), vegetables and mushrooms on each skewer. Use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).

Step 3:

Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil. Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.

Step 4:

Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

Recipe Notes:

1. Tri tips and sirloin steak tips are the pointy ends of rump and sirloin respectively. They are ideal for kebabs because they have great beef flavour, hold up well in a cube shape, are juicy cuts and are more economical than expensive steak cuts that I reserve for cooking as steaks.

2. Don't worry, it won't taste Asiany. Soy sauce is a brilliant brine to tenderise meat. Use all purpose or light soy sauce. Do not use dark or sweet soy sauce.

3. If using bamboo skewers and cooking on the grill, soak in water for 30 minutes before using and use 2 skewers per kebab, side by side about 1cm apart, so the meat doesn't spin when you turn them (which is what happens if you use 1 skewer).

4. Pink Steak Sauce pictured in top photo is kind of like Yum Yum Sauce which is the sauce served at Japanese steakhouses in the States. The Kabobs are so juicy, it really isn't required, but I know some people are big fans of Sauce! I used: 1/3 cup mayo, about 1 tbsp ketchup, dash of tabasco (or hot sauce) to taste, 2 - 3 tbsp milk (or water), 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes.