1/2 c. aged balsamic vinegar
2 Tbsp. olive oil
2 tsp. dried thyme
3 garlic cloves, pressed
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 red bell pepper
1 red onion
1 lb. boneless beef top sirloin steak, cut 1 inch thick
1 small pkg. (6 oz.) mushrooms
Tired of hamburgers? Try this for a change of pace. Fire up the charcoal or light that grill.
You will need: skewers
Yield: serves 4.
In large bowl, whisk together balsamic vinegar, oil, thyme, pressed garlic, salt and black pepper. Set aside.
Cut bell pepper and steak into 1-inch pieces. Cut onion into wedges. Place bell pepper, onion, steak, mushrooms and marinade into large resealable plastic food storage bag. Seal bag and turn to coat.
Marinate in refrigerator 1-3 hours.
When ready to grill, prepare grill for direct cooking over medium coals. Alternately thread steak and vegetables onto skewer sticks. Lightly grease grid of grill. Place skewers on grill.
Grill, uncovered, 8-10 minutes for medium rare to medium, or until meat is evenly browned and vegetables are crisp-tender, turning occasionally.