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.
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).