Prep 10 mins
Cook 20 mins
Marinating and Resting Time 65 mins
Total 95 mins
Serves 4 to 6 servings
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) Worcestershire sauce
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon freshly squeezed lemon juice from 1 lemon
- 1 tablespoon (15 ml) Dijon mustard
- 3 gloves garlic, minced
- 2 teaspoons dark brown sugar
- 2 teaspoons freshly ground black pepper
- 1 1/2 pounds (680 g) beef sirloin tips, cut into 1 1/2-inch cubes
- 8 ounces (226 g) cremini mushrooms, cleaned and halved
- 1 large red onion (10 ounces; 283 g).sliced into 1 1/2-inch cubes (about 3 onion layers each cube)
Directions
In a small bowl, whisk together oil, Worcestershire sauce, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper. Place beef cubes and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible, and moving bag as needed to ensure meat is well coated in the marinade. Refrigerate for at least 1 hour and up to 5 hours.
Thread beef onto skewers, alternating with mushrooms and onions.
For a charcoal grill, light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F (52-54°C) on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 to 10 minutes. Serve immediately.
Special Equipment
- Grill, metal or bamboo skewers (if using bamboo skewers, soak in water for 30 minutes before using),
- grilling tongs
Make-Ahead and Storage
Leftovers can be refrigerated for up to 4 days.
