Just in time for the warmer weather, Chef Serge is cooking up a great dish that’s perfect for the outdoor grill scene.
1 yellow onion, thinly sliced
1 ½ tsp. salt
1 tsp. ground black pepper
4 tsp. oregano, dried
4 tsp. distilled white vinegar
1 Tbls. paprika
Juice from 1 small lemon
¾ cup fresh cilantro, chopped
½ tsp. ground red pepper
2 tsp. hot red pepper paste
1 cup tomato paste
2 lbs. top butt sirloin, cut into 1 oz. cubes
Slice your steak into small cubes, approximately 1 oz each.
Combine all ingredients, except the beef, in a large bowl and mix well.
Stir in the beef and marinate a minimum of 4 hours, or overnight.
Separate the onions and marinade from the meat and skewer the meat on wooden skewers that have been soaked in water.
Preheat your grill and grill the skewers 2 -3 minutes per side, until internal temperature reaches 145 degrees (medium).
Let rest for 3 minutes before serving. In the meanwhile, spray a skillet with non-stick spray and cook the onion/marinade mixture until the onions are softened.
Serve alongside the steak.