In fact, any top sirloin cut will do, if you know how to grill it properly. Matt Moore, who wrote the new cookbook Butcher on the Block, stopped by Tonia's Kitchen to talk about how you can make that regular top sirloin cut sing on the grill. Matt told Tonia that he has a Kebab recipe that really melts in your mouth. He says the key to butchering at home to make uniform cuts, so those pieces of steak cook the same way. Matt says if you differentiate the cuts, it will be harder to have the same quality. Make sure you cut against the grain when butchering to ensure that the cuts will be as similar as possible to each other.
- 1½pounds top sirloin, trimmed of any fat and cut into 1-inch cubes
- 1large Vidalia onion, cut into 1-inch cubes
- 1/2cup extra-virgin olive oil
- 1/3cup red wine vinegar
- 1tablespoon Worcestershire sauce
- 4-6cloves garlic, smashed
- 1tablespoon dried oregano
- 2-3sprigs fresh thyme
- 1tablespoon kosher salt
- 1/2tablespoon freshly ground black pepper
- 1teaspoon ground cinnamon
- 1/2teaspoon ground allspice
- 1/2teaspoon crushed red pepper flakes
- 6-8long metal skewers
At least 30 minutes prior to cooking, and up to 24 hours in advance, combine the sirloin, onion, oil, vinegar, Worcestershire, garlic, oregano, thyme, salt, black pepper, cinnamon, allspice and red pepper in a zip-top bag. Toss the ingredients to combine and place in the refrigerator to marinate, turning on occasion to ensure even distribution.
2.Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 500 F to 550 F. Coat the top grate with oil. If using a gas grill, preheat to high, 500 F to 550 F, on all sides.
3.Remove the beef and onions from the marinade, discarding the marinade, and skewer the kebabs, adding a few meat pieces followed by an onion piece, careful not to overcrowd the kebabs.
4.Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the grill, rest for 5 minutes and serve.
