Grilled Pepper Steak on Stick
1 1/2 - 2 pounds skirt steak, trimmed
1/2 cup red wine vinegar
1/2 cup white grape or apple juice
1/4 cup onion, finely chopped
1 tablespoon rubbed dried sage
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon dry mustard
1 teaspoon salt
1 cup olive oil
6 small to medium onions
2 bell peppers, quartered
6 long metal or wooden skewers
Preheat grill to medium heat. Place steak in a glass bowl. In another bowl, combine the wine vinegar, juice,chopped onion, sage,
pepper, coriander, dry mustard, salt, and olive oil. Pour over steak and turn to coat with marinade. Reserve half cup marinade to brush on steak while cooking. Cover, place in refrigerator and marinate at least one hour.
Remove steak from marinade, cut into 6 portions. If using wooden skewers, soak in water for 15 minutes. Thread meat onto long skewers, weaving meat around bulb onions and quartered peppers.
Grill 12-15 minutes, turning to cook all sides. Brush meat with reserved marinade while cooking.
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