Killer Kebabs – Sirloin with Mustard Soy Glaze

When I sit down to write a post, I usually figure out the recipe first, upload the photo and then turn my mind to writing the preamble. There is something funny about WordPress (or something funny about my limited skills with WordPress, I should say) that won’t allow you to insert text above a photo that is already loaded. I usually plug in some silly and random words before adding the photo so I don’t run into this problem. When I opened up this post to finish it off, I realize that my placeholder text read “yum, yum, yum, meat on a stick, yum, yum, yum”. Really, I don’t think I have much more to add.

Sirloin Kebabs with Mustard Soy Glaze
adapted from a recipe by Lucy Waverman

  • 2 lb sirloin steak
  • 20 or so button mushrooms
  • 1 red onion, cut into wedges
  • olive oil

Mustard Soy Glaze

  • 1/4 c dijon mustard
  • 2 Tbsp finely chopped garlic
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 1/4 c olive oil
  • salt and pepper to taste
  • toasted sesame seeds (optional)

1) Cut your steak into large bite-size cubes.  The trick is to get the pieces the right size…too big and they are awkward to eat…too small and they will cook too fast in relation to the veggies and run the risk of being tough.

2) Mix all of the ingredients for the glaze in a large bowl and add the pieces of sirloin. Mix well so all the steak is slathered with goodness. Cover with plastic wrap and place it in the fridge. Marinate for a minimum of 1 hour.

3) Meanwhile, clean the mushrooms and toss them in a bowl with the red onion wedges. Pour in enough olive oil to coat the vegetables and season with salt and pepper. Set aside.

4) Soak your skewers in hot water for about 30 minutes. This step is key in preventing them catching on fire on the grill.

5) Fire up the grill to high and do whatever it is you do to ensure the food doesn’t stick (some use spray, some use olive oil, etc.).

6) Thread the skewers with the sirloin and vegetables, alternating. Try to ensure that the pieces don’t touch each other. Although this isn’t a deal breaker, it will ensure that your steak and veggies get that lovely seared flavour all over. Season lightly with salt and pepper.

7) Grill about 8 – 10 minutes, depending on the size of the pieces you opted for. You should aim to turn them 3 times, so each of their 4 sides gets a turn on the flame.

8) Remove from grill and allow them to rest for a few minutes before serving. Top with the toasted sesame seeds if you opted for those.



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