You Say Kebab, I Say Kabob - either way it's steak

Mmmmm Steak.  As Homer Simpson would say.  Or my husband for that matter. 

Being a prairie girl at heart, I love steak.  Or at least I usually do.  Lately I find myself not enjoying it quite as much, so when my husband requested steak for dinner, I had to find some sort of middle ground on it as I just wasn't up for a another New York steak (although deep inside I know this is blasphemy). 

My compromise or happy medium was a steak kabob.  I found some lovely top sirloin at the grocery on sale.  I was hoping to digress on some revealing top sirloin facts here, but a quick google search informed me that the top sirloin is above the bottom sirloin on a cow.  Somehow, I think I could have figured that out.  Nonetheless, it was perfect for this recipe.

I cubed the sirloin and marinaded it in a soy-based marinade.  I'm lucky to have a vacuum packed marinader so only needed to do this for about 40 minutes.  I then skewered the beef and grilled 7 minutes per side (two sides only, not all four) on a 400F grill.

The result was amazing.  Right up there with Not Your Average Joes (but that's another post) steak tips.  A perfect medium-rare, tender and great flavour.  A new household recipe staple.

Steak Kabobs
Marinade:
1 cup soy sauce
1/4 cup sherry
1/4 cup olive oil
2-4 cloves garlic minced
1 stalk rosemary

2-3 medium sized top sirloin steaks, in large cubes
4 kabob skewers (soaked if using wooden)

Mix all the marinade ingredients together and add meat.  Let marinade 4 hours or 40 minutes if able to vacuum.  Divide meat onto 4 skewers.  Heat your grill to 400F and grill skewers for 7 minutes per side (two sides only).