Just in time for Labor Day or for you to use whenever you want a good beef and veggie dish that you can throw on the BBQ.
· 1/4 cup extra-virgin olive oil
1/4 cup Worcestershire sauce
1 tablespoon freshly squeezed lemon juice from 1 lemon
1 tablespoon Dijon mustard
1 tablespoon minced garlic (about 3 medium cloves)
2 teaspoons dark brown sugar
2 teaspoons freshly ground black pepper
2 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes*
1 large box or 15 cremini or white mushrooms, cleaned, stems removed
1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
1 red, yellow and orange bell pepper, cut into cubes.
1. Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes, pepper and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours. Be aware that if you marinade for too long, the beef can become very soft and mushy.
2. Thread beef onto skewers, alternating with mushrooms and onions.
Grill on a hot BBQ for 1 minute, then reduce heat to medium. Turn the skewers continually for about 8-12 minutes.