Steak, Tomato, and Okra Kebabs
Juicy steak kebabs paired with grilled tomatoes and okra, all marinated in a tangy shallot-vinegar dressing. This flavorful combination creates a perfect summer grilling dish that's both colorful and delicious.
Ingredients
- •3 tablespoons finely chopped shallot
- •3 tablespoons red-wine vinegar
- •2 teaspoons Dijon mustard
- •½ teaspoon sugar
- •½ cup extra-virgin olive oil
- •2 pounds boneless chuck blade steaks
- •1 pound small tomatoes
- •¾ pound okra
- •16 pieces metal skewers
Cooking Instructions
- 1.
Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
5 min
- 2.
Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
120 min
- 3.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
10 min
- 4.
Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp 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.
15 min
- 5.
Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
10 min
- 6.
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.
13 min
- 7.
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.
10 min
