With this beautiful weather in California, I had to get back on the grill. I decided to take my grilled salmon marinade and see how versatile it was. I added some extra garlic and Montreal Steak Seasoning and it was perfect for these slightly charred bites of deliciousness! 30 minutes to marinate, 5 minutes to thread on the skewers and 10 minutes on the grill! Perfect for a busy weeknight. Serves 2 with lots of leftovers.
For the Marinade:
1/2 C Soy Sauce
1/4 C Honey
1 tsp Minced Garlic
1/2 tsp Garlic Powder
1/4 tsp Ground Ginger
1/2 tsp Montreal Steak Seasoning
For the Brochette:
2 Steaks cut in 1 and 1/2 inch cubes (I used tri-tip steaks, but any will work)
10 White Mushrooms, stems removed and wiped clean with paper towels
1/2 of a Red Bell Pepper, cut in 1 and 1/2 inch chunks
1/4 of a Red Onion, cut in 1 and 1/2 inch chunks
Whisk all of the marinade ingredients together until the honey is completely blended. Pour into a large zip-lock bag.
Add the steak, mushrooms, red bell pepper, and onion to the zip-lock bag and seal it. Turn the bag over a few times, moving the pieces around until coated evenly with the marinade. Lay flat in the fridge for 30 minutes, turning halfway through.
Heat grill to high heat (mine was at 450 degrees F).
Thread the brochette ingredients on skewers in any order, but I like the bell pepper and onion to be right next to the steak. Leave 2 to 3 inches free on each end of the skewer for ease of turning on the grill. Should make about 5 skewers.
Lay the skewers on the grill over direct heat, close the lid, and grill for about five minutes. Turn the skewers over (use 2 grill mitts) and grill an additional 3 minutes. If any skewers stick, let them grill another minute or two before turning.
Great with rice, any kind of veg, and a nice Cabernet Sauvignon.