TRUE NORTH STEAK on a STICK

TRUE NORTH STEAK on a STICK

Six 10-inch skewers, soaked in water for 45 minutes if wooden
1 ½ pounds New York strip steaks, cut into 1 ¼-inch cubes
1 large red onion, peeled and cut into 1 ¼-inch chunks
2 yellow or red bell peppers, cored, seeded, and cut into 1 ¼-inch squares
1 zucchini, trimmed and sliced into ½-inch-thick rounds
18 cherry tomatoes, stemmed
3 tablespoons extra virgin olive oil
2 ½ tablespoons True North seasoning
2 1/2 teaspoons kosher salt
4 tablespoons butter
4 cloves garlic, finely minced
1. In a large mixing bowl, combine the cubed steak, red onion, bell peppers,
zucchini, and cherry tomatoes. Drizzle with the olive oil and season with the
True North and salt. Gently toss all the ingredients to coat evenly with the
oil and seasonings.
2. Preheat a gas or charcoal grill for cooking over medium-high heat.
3. Thread the seasoned steak and vegetables alternately onto the six skewers
and place on a sheet pan or rectangular platter.
4. Melt the butter in a small saucepan over low heat. Add the minced garlic and
continue to cook over low heat until fragrant, 1 to 2 minutes. Remove from
the heat.
5. Brush the grates of the grill lightly with oil. Brush the melted garlic butter
lightly over each kebab and grill them over direct heat, basting occasionally
with the rest of the garlic butter and turning, until the beef is nicely seared
brown on all sides, 3 to 4 minutes per side. Serve hot off the grill.

Serves 4 to 6

Written by Sarah Leah Chase