Sirloin and Vegetable Kebabs
Photography: BEATRIZ DA COSTA
Martha Stewart Living, September 1998
- 4 teaspoons whole coriander seeds, finely ground
- 4 teaspoons anise seeds, finely ground
- 1 tablespoon minced garlic
- 1 tablespoon ground paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes
- 20 small white button mushrooms (10 ounces)
- 12 red pearl onions (3 ounces), peeled and cut in half lengthwise
- Freshly ground black pepper
- Preheat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.
- In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.
- Divide steak among four skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another four skewers; thread.
- Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.
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