INGREDIENTS:
2 pounds sirloin steak, cut into bite size cubes
1 red, orange, and green bell pepper, cut into chunks (I used red, orange, and yellow.)
1/2 large red onion, cut into cubes
4 cloves fresh garlic, minced
1 tablespoon seasoned salt
3/4 teaspoon ground black pepper
2 tablespoons Dijon mustard
2-1/2 tablespoons Worcestershire sauce
1/4 cup lemon juice, freshly squeezed
1/4 cup Tamari (I used soy sauce. It's a similar substitute.)
1/2 cup olive oil
metal skewers or wooden skewers that have been soaking in water for 30-45 minutes
DIRECTIONS:
In a bowl, combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, Tamari (or soy sauce) and whisk while pouring in the olive oil.
Place the peppers, onions, and cubed sirloin into a 9 x 13 baking dish and pour the marinade over the top. Toss to coat. (I covered and let mine marinate in the fridge for about an hour. If you are short of time, you can cover and let sit for 30 minutes.)
Skewer the steak and peppers alternating with the red onion until all the steak is skewered. {Pepper, steak, onion, steak...} and... (I used 8 skewers. You may have a few peppers left over.)
On a hot preheated grill {High heat (450-500 degrees)}, place the skewers down and immediately reduce the temperature to medium/medium-high (350-400 degrees). As temperature decreases, continue to cook, turning occasionally (every 2 minutes or so), until there's a nice char on the outside. (I grilled mine for a total of about 8 minutes for a medium cooked steak.)
Remove and let rest for 5 minutes or so before serving.
*www.simplyscratch.com