All this smoke has made me think of grilling. I know. I’m weird like that.
|Few things are more satisfying than food on a stick|
Time: Prep: 15 minutes; Marinade time: 2-6 hours; Cook: 40 minutes
Hardware: A grill, measuring spoons and cups, a cutting board, a zester, a gallon Ziplock bag, a large glass bowl, a small plastic container with a lid, a pot, a paper towel, skewers, tongs, an old dish rag, a grill, a microwave, a brush, 2 plates
- ¾ cup olive oil
- 2 tablespoons apple cider vinegar
- ¼ cup lemon juice and the zest of one lemon
- ¼ cup limejuice and the zest of one lime
- 1 cup of orange juice
- 1 green onion, chopped
- 3 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- 3 cloves garlic, crushed
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 pound beef (sirloin, top sirloin, filet)
- 10 baby potatoes
- 1 medium onion
- 1 green pepper
- 1 red pepper
- 10 large white mushrooms
- 10-15 cherry tomatoes
- cooking spray
- oil for the grill
- If you are using bamboo skewers soak them in water for 30 minutes. This will prevent them from burning. Weight them down in the sink with a plate.
- Cut the meat into bite size chunks. Try to make the chunks the same size so that they will cook evenly.
- In a large glass bowl, mix all of the marinade ingredients. Reserve ¼ cup of the marinade. Store it in the fridge in the plastic container. Put the steak in the Ziploc. Pour the remaining marinade in the bag too. Place that in the fridge. (I always put this in a bowl, bag and all, because sometimes those zippers unzip. Not fun.) Marinate the steak from 2-6 hours, turning the bag over every once in a while.
- Don’t marinate the meat for too long or it will become mushy.
- Vary the order that you add the ingredients. I like to put the tomatoes on the ends so that they don’t over cook and fall off. Try to put the potatoes toward the center to make sure that they are completely cooked.