Beef & Capsicum Kebabs
Beef Sirloin & Capsicum Kebabs in Rosemary-Garlic Marinade
670g boneless top sirloin steak, trimmed of visible fat and cut into 5cm chunks
2 large cloves garlic, chopped
2 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
1 tbsp low-salt soy sauce
½ tbsp olive oil
¾ tsp fresh ground black pepper, divided
1 large red onion, quartered and layers separated
1 each large red, yellow and green capsicum, cut into 4cm chunks
½ tsp sea salt
High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed
4 metal or wooden skewers (if wooden, soaked in water for 30 minutes)
In a 20cm or 23cm square baking dish, combine sirloin, garlic, rosemary, vinegar, soy sauce, olive oil and ½ tsp black pepper. Stir gently to coat. Cover and refrigerate for 6 to 24 hours, stirring 2 or 3 times.
Thread skewers, alternating between sirloin, onion and capsicum. Sprinkle with salt and remaining ¼ tsp black pepper.
Heat a grill on medium-high. Lightly brush grate with cooking oil and transfer skewers to grill. Cook, turning once or twice, until sirloin reaches desired doneness, 9 to 11 minutes for medium-rare to medium or 11 to 13 minutes for medium to medium-well.
Transfer to a large plate and let rest for 5 minutes.