Grilled Tri-Tip Steak Shish Kabobs are a natural choice when preparing a meal for a crowd. Their regular appearance on our menus could be equally be attributed to their simplicity in preparation, aesthetic in presentation, and maybe most importantly with the assistance of a great marinade, a touch of intense heat and the application of charcoal and hardwood essence, the mouthwatering flavor of seared beef and charred vegetables have no equal.

INGREDIENTS

FOR THE MARINADE

1/4 cup olive oil, plus additional for basting

1/4 cup Worcestershire sauce

3 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

1-2 tablespoons garlic, minced

fresh ground peppercorn to taste

FOR THE KABOBS

2 pound tri-tip steak, trimmed and cubed

1-2 red onions, chopped

2 large bell peppers, chopped

4 cobs or corn, each chopped into 6 rounds

white button mushrooms, rinsed with stems removed

kosher salt to taste

fresh ground peppercorn to taste

fresh parsley, chopped for garnish

green onion, chopped for garnish

DIRECTIONS

1.Whisk together all marinade ingredients and bring to a simmer in pan until sugar dissolves. Let the sauce cool entirely.

2.Place steaks in a ziplock bag and pour marinade over the steaks. Press all air from the ziplock bag and refrigerate from 4 hours up to overnight.

3.Remove marinated beef from refrigerator. Discard the marinade and preheat grill to medium-high heat at least 20 minutes prior to cooking.

4.Load individual skwers with marinated steak and prepared vegetables.

5.Place skewers over the hottest grill grates, searing the kabobs with grill lid open. Turn the skewers a quarter turn every 2 to 3 minutes, until internal temperature of the steak reaches 140°F.

6.Remove skewers from grill and place under tin foil tent for 5 minutes. To plate, garnish with chopped parsley and green onion. Season additionally to taste. Serve.