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Marinated Steak Skewers With Grilled Peach Caprese Salad


  • Author: Robyn

Ingredients

Scale
  • Boneless Shoulder Steaks {cubed to about an inch and a half}
  • 12 tsp. of Lea & Perrins
  • 12 tsp. of sea salt
  • a few cracks of black pepper
  • 23 tsp of extra virgin olive oil
  • 1 yellow onion
  • 12 peppers {green, red or yellow or a mix of all}
  • 34 cloves of garlic {minced}

Instructions

Cut your steak into 1.5 inch cubes, try to keep them uniformed in size to make sure they’re cooked evenly. In a large plastic storage bag marinate your beef with all the ingredients preferably overnight or at least two hours. Soak the wooden skewers in water for about 20-30 minutes {to avoid them burning up when they’re on the grill}.  Assemble your skewers alternating veggie and steak. I cut my cubes up fairly large and was able to fit 3 pieces of meat per skewer.

Grill your skewers and make sure you don’t overturn them you want to get great grill marks. Cook to your favorite temperature.

doneness of steak

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