Ingredients:
• 1 1/2 lb (680 g) sirloin or rump steak, trimmed of all fat
• 2 medium red onions
• 8 fat scallions
• 1 tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) Worcestershire sauce
• 1/2 tsp (2 mL) red wine vinegar
• Salt and black pepper
• 4 tbsp (60 mL) light olive oil
Method:
1. Preheat grill to high. Cut meat into 20 equal cubes. Peel, top and tail of red onions, cut in half widthwise and cut each half into four wedges. Rinse scallions, trim to lengths of 4 in. (10 cm) and cut in half lengthwise.
2. Onto each of four metal skewers, about 16 in. (40 cm) long, thread five pieces of meat, alternating with a combination of red onions and scallions.
3. Lay the skewers across grill pan or roasting pan, balancing ends on the rim.
4. Mix mustard, Worcestershire sauce, vinegar, salt, and pepper in a small bowl, then whisk in oil.
5. Brush half the mixture over kabobs, then grill, close to the heat source, for 3–5 minutes. Turn skewers, brush with remaining mixture and grill for a further 3–5 minutes.
Serves 4
– For nutritional information on this and other great recipes, go to www.rd.ca
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Steak Skewered with Two Onions
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