Ingredients

4 long or 8 medium bamboo skewers, soaked for 30 minutes 1 lb (500 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick ¼ cup (60 mL) EACH liquid honey and fresh lime juice 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) chili powder 2 tsp (10 mL) ground cumin ½ tsp (2 mL) EACH garlic powder, salt and fresh ground pepper 2 sweet red peppers, cut into 1-inch (2.5 cm) chunks (about 28 pieces) Lime wedges

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Directions

1. Cut steak into 1-inch (2.5 cm) cubes (about 28 pieces). Pat beef dry with paper towel; set aside. 2. Combine honey with lime juice in a small bowl; set aside for basting. 3. Combine oil, chili powder, cumin, garlic powder, salt and pepper in a large bowl. Add beef cubes and red pepper chunks; stir until well coated. Thread evenly onto the skewers, alternating beef and red pepper chunks. 4. Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown all sides and basting with honey-lime glaze during the last 2 minutes of cooking, or until peppers are tender and beef is cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 5. Serve skewers with lime wedges.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Beef and Red Pepper Skewers with Honey Glaze

Steaks

Grilled Beef and Red Pepper Skewers with Honey Glaze

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Top Sirloin Grilling Steak

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