Food editor Melissa Roberts owes the inspiration for this recipe to her brother in Boston, Jeff, whose signature summer dish is grilled sirloin tips marinated in bottled Italian dressing. Melissa marinates the steak in a homemade, full-flavored red-wine vinaigrette before grilling it alongside skewers of juicy tomatoes and okra.
·Steak can be marinated up to 24 hours.
·Steak and vegetable skewers can be grilled in a hot oiled large (2-burner) ridged grill pan.
Recipe information
Total Time
2 3/4 hr (includes marinating)
Yield
Makes 6 servings
Ingredients
Equipment
Preparation
Marinate steak:
Step 1
Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
Step 2
Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
Make kebabs:
Step 3
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Step 4
Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.
Step 5
Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
Step 6
Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.
Step 7
Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.
