Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Balsamic vinegar

  2. 1 tablespoon 15ml Canola oil

  3. 2 tablespoons 30ml Worcestershire sauce Freshly-ground black pepper - to taste

  4. 1 lb 454g / 16oz Very lean beef tenderloin

  5. 8 Cherry tomatoes

  6. 4 1 Onions - (to 2) - peeled, cut into (medium) Quarters and separated into sections

  7. 1 Bell pepper - trimmed, and cut (large) Into twelve

  8. 1 1/4" squares

Instructions Jump to Ingredients ↑

  1. Recipe Instructions If using wooden or bamboo skewers, soak for 1 hour in water (this will prevent burning). In a small bowl, make marinade: Combine vinegar, oil, Worcestershire sauce and pepper to taste; mix well. (This amount of marinade is enough for 1 1/2 pounds steak) Cut meat into 16 (1-inch) cubes, removing any visible fat. Arrange meat in a single layer in a glass, ceramic or other non-aluminum dish. Add marinade; cover and refrigerate 30 minutes to 2 hours. Drain, reserving marinade. Prepare grill. Thread 1 tomato and 1 onion section on each of 4 skewers. Alternating meat and bell pepper, thread 4 pieces meat and 3 pieces pepper onto each skewer. Top each skewer with onion and then tomato. Add skewers to hot grill. Cook 12 minutes or until done, turning skewers twice to cook evenly. Baste several times with marinade. (For food safety, do not baste during last 5 minutes of cooking. Discard any remaining marinade.)


Send feedback