Ingredients:

  • 1.5 lbs top sirloin steak, trimmed and cut into 1.25-inch cubes
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp freshly cracked black pepper
  • 2 large bell peppers (red and green), cut into 1.5-inch squares
  • 1 large red onion, cut into wedges and separated
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt

Instructions:

  1. Prepare the steak by trimming any silver skin and cutting into uniform 1.25-inch cubes to ensure even cooking.
  2. In a bowl or resealable bag, whisk together the soy sauce, olive oil, balsamic vinegar, honey, minced garlic, and black pepper to create the marinade.
  3. Add the beef cubes to the marinade, ensuring they are fully coated. Refrigerate for at least 2 hours to allow the acid to tenderize the muscle fibers.
  4. Prepare the vegetables by cutting bell peppers into 1.5-inch squares and red onions into wedges. Toss them with avocado oil and sea salt.
  5. Thread the beef and vegetables onto stainless steel skewers, leaving a 1/4-inch gap between each item to prevent steaming and encourage the Maillard reaction.
  6. Preheat the grill to medium high heat (about 400°F to 450°F). Clean the grates thoroughly with a wire brush and lightly oil them. Place skewers on the grill and cook for 3 to 4 minutes on the first side until a dark crust forms. Flip and cook for another 3 to 5 minutes until the steak reaches 145°F for medium.