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Weekend Recipe: Grilled Balsamic Beef Skewers

Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

We've already had plenty to say about skewered meats, so here's what America's Test Kitchen has to say about cooking it yourself: Use steak tips for tenderness and quick cooking. Happy grilling!

Grilled Balsamic Beef Skewers
Serves 4

You will need four 12-inch metal skewers for this recipe.

1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard
4 garlic cloves, minced
Salt and pepper
1/2 teaspoon red pepper flakes
2 pounds sirloin steak tips, cut into 1-inch chunks
1 red onion, cut through root end into 8 equal wedges

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Whisk vinegar, oil, mustard, garlic, 1 teaspoon salt, 1 teaspoon pepper, and pepper flakes together in large bowl. Set aside 1/2 cup vinegar mixture in small saucepan for basting. Add beef to remaining vinegar mixture, toss to coat, and let marinate for 10 minutes.

Meanwhile, cook reserved vinegar mixture over medium heat until slightly thickened, about 2 minutes; set aside basting sauce.

Thread 1 onion wedge onto each of four 12-inch metal skewers, followed by beef and then remaining 4 onion wedges to cap each skewer. Grill skewers over hot fire, turning every 2 minutes and basting with sauce until well charred on all sides and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to platter, tent loosely with foil, and let rest for 5 minutes. Season with salt and pepper to taste. Serve.

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