California Skewered Steak
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 2 pounds boneless sirloin tip, cut in 1 1/2 inch cubes
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup chopped onions
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 3/4 teaspoon thyme
  • 12 small onions
  • 2 small zucchini
  • 1 green bell pepper
  • 1 red bell pepper
  • 6 cherry tomatoes
DIRECTIONS
  1. Trim the fat from the meat. Mix together the orange juice, lemon juice, olive oil, wine vinegar, chopped onion, Worcestershire sauce, salt, pepper, mustard and thyme. Place the meat in the mixture and marinade overnight in the refrigerator.
  2. Peel the white onions and cook in boiling water for 10 minutes. Drain. Cut the zucchini in 1 inch lengths. Cut each pepper into 6 pieces.
  3. About 1 1/2 hours before serving time, drain the meat, reserving the marinade. Thread 6 metal skewers, alternating the meat and vegetables. Broil under a hot broiler for 10 minutes, turning the skewers and basting frequently with the reserved marinade. Yield 6 servings.
RECIPE BACKSTORY
The following delicious recipe we found in The Complete Around the World Meat Cookbook by Myra Waldo.