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Grilled steak skewers are a perfect starter for casual summer entertaining. They’re portable, quick cooking, and wonderful for showcasing new flavor combinations. Photo credit: Maggy Keet from Three Many Cooks.
1 pound boneless beef sirloin steak
2 tablespoons instant coffee
1/2 cup boiling water
1/2 cup firmly packed brown sugar
2 tablespoons olive oil
1 tablespoon McCormick® Cinnamon, Ground
2 teaspoons Sea Salt from McCormick® Sea Salt Grinder
1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Black Pepper, Coarse Ground
2 tablespoons sherry vinegar
1 green onion, thinly sliced
Stir coffee and boiling water in medium bowl until coffee is dissolved. Add sugar, oil, cinnamon, sea salt, paprika and pepper; mix with wire whisk until well blended. Reserve 1/2 cup marinade for dipping sauce. Cut steak crosswise into 3-inch long by 1/2-inch wide strips. Place in large resealable plastic bag or glass dish. Pour remaining marinade over steak; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Meanwhile, mix reserved marinade with sherry vinegar and green onion to use as a dipping sauce. Set aside until ready to serve. Remove steak from marinade. Discard any remaining marinade. Thread steak in zigzag fashion onto skewers.
Grill over medium heat 3 to 4 minutes per side or until desired doneness. Serve steak skewers with dipping sauce.
Test Kitchen Tip: Soak bamboo skewers in water for at least 30 minutes to prevent burning.
(Amount per serving)