Ingredients
- 1 cup Cento Balsamic Vinegar of Modena
- ¼ cup Honey
- 2 tsp Bellino Minced Garlic
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 tbsp Brown Mustard
- 2 lb Top Sirloin Steak, cubed
- 1 Red Onion
- 1 jar Cento Whole Hot Cherry Peppers (32 fl oz), drained
- 1 tbsp Cento Classico Olive Oil
- 1 tsp Fresh Parsley, chopped
- ½ tsp Cento Crushed Red Pepper
Directions
Mix vinegar, honey, garlic, red pepper, salt, pepper, and mustard in a medium-sized bowl until a smooth consistency is achieved. This will yield approximately 1-1/2 cups of marinade, enough to coat around 2 pounds of meat. Place the steak in a shallow baking dish or a zip-top bag, and then pour the marinade over it. Cover the dish or seal the bag and refrigerate for at least 4 hours, or if possible, overnight, making sure to turn the steak once during the marinating process.
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After marinating the steak, you can proceed to assemble the kabob skewers. Begin by removing the steak from the. Preheat your grill or grill pan to medium-high heat. Next, take a skewer and start alternating the marinated steak with slices of red onion and hot cherry peppers. Thread a piece of steak onto the skewer, followed by a slice of red onion, and then a hot cherry pepper. Repeat this process, filling the skewer with the alternating ingredients and leaving some space at each end. Continue assembling the remaining skewers in the same manner. Once all the skewers are ready, place them on the preheated grill or grill pan. Cook the kabobs for about 4-6 minutes per side, or until the steak reaches your desired level of doneness. Once cooked, remove the kabobs from the grill and let them rest for a few minutes. Serves 4.
