Directions
- In a large resealable plastic bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for 8 hours or overnight.
- Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from heat for 10-14 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) turning and basting occasionally with reserved marinade. Yield: 6 servings.
Ingredients
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons ketchup
- 2 to 3 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon each dried marjoram, basil and oregano
- 1/2 teaspoon dried rosemary, crushed
- 1-1/2 pounds beef top sirloin steak
- 1-1/2 cups cherry tomatoes
- 1/2 pound whole fresh mushrooms
- 2 medium onions, cut into wedges
- 2 small green peppers, cut into 1-inch pieces
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