Puntas de ternera a la parrilla (brochetas de carne)

Ingredientes

• 1 1/2 pounds beef sirloin tips, top sirloin or flap steak, (trimmed and cut into 1 or 1 1/4-inch cubes)
• 2 bell peppers, (any color, cut into 1-inch pieces)
• 8 ounces cremini mushrooms, (cut in half)
• 1 small red onion (cut into 1-inch pieces (try to keep 3 layers of onion together.)
• 1/4 cup soy sauce or Tamari
• 1/4 cup olive oil
• 3 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice or red wine vinegar
• 3 garlic cloves (minced)
• 1 tablespoon honey or brown sugar
• 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried Italian seasoning

Preparación

1. 1

   Combine steak marinade ingredients: Whisk together the marinade ingredients in a medium sized mixing bowl. Reserve about 2 tablespoons of the marinade.

2. 2

   Marinate beef: Pat the meat dry with paper towels. Place the cut steak in a resealable plastic bag. Pour all but the reserved marinade over the meat, seal the bag and press out as much air as possible. Marinate in the refrigerator for 1 hour and up to 8 hours.

3. 3

   Season veggies: About 30 minutes before grilling the kebabs, toss the bell peppers and mushrooms with the reserved marinade.

4. 4

   --- For Gas Grill and Pellet Grill: ---

5. 5

   Gas grill: Clean and oil the grill grate. Preheat an outdoor grill to medium-high heat to about 400°F. – 450° F. (or you can use an indoor grill pan).

6. 6

   --- For Charcoal Grill: ---

7. 7

   Charcoal grill: Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill the charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.

8. 8

   Assemble skewers: Remove the steak from the marinade and wipe off any excess marinade with paper towels. Assemble the kebabs by threading the steak, onions, mushrooms and bell peppers onto skewers alternating as you go. Aim for 4 to 5 pieces of steak per kabob.

9. 9

   Grill: Place the kebabs directly on the grill grates and cook until all sides are well seared, 3-4 minutes per side or until the internal temperature of the beef registers 125ºF – 130°F for medium-rare when checked with an instant read thermometer.

10. 10

    Rest and serve: Remove from the grill and transfer to a platter or cutting board. Allow to rest for 5 minutes before serving.