Steak, Tomato, and Okra Kebabs

Ingredients for Steak, Tomato, and Okra Kebabs

• 45ml finely chopped shallot

• 45ml red-wine vinegar

• 2 teaspoons Dijon mustard

• 1/2 teaspoons sugar

• 120ml plus 45ml extra-virgin olive oil, divided

• 900g (1/2-inch-thick) boneless chuck blade steaks (sometimes called chicken steaks) or steak tips, gristle trimmed if necessary and meat cut into 2-inch pieces

• 450g small tomatoes such as Campari or Baby Roma (about 2 inches wide)

• 350g okra, trimmed, leaving tops intact

• 16 (12-inch) metal skewers

How to make Steak, Tomato, and Okra Kebabs

Whisk together shallot, vinegar, mustard, sugar, 1 teaspoon salt, and 3/4 teaspoons pepper. Add 120ml oil in a slow stream, whisking until emulsified.

Toss steak with 1/2 teaspoons salt, then marinate in a sealed bag with 90ml vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Meanwhile, toss tomatoes and okra with remaining 3 tablespoons oil and 1/4 teaspoons 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.

Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.

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.

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.