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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This is a wonderful springtime dish. I always make it as soon as I can find Vidalia onions at the store. They make this recipe 10 times better because of their incredible taste after they are grilled!! Ingredients:
1 can tomato soup |
1 clove garlic, minced |
2 tablespoons salad oil |
2 tablespoons wine vinegar |
1 tablespoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon oregano |
1 dash thyme |
1 -1 1/2 lb sirloin steak, cut into cubes |
bell pepper, cut into cubes |
onion, cut into cubes (vidalia if available! and any other veggie you like) |
Directions:
1. Combine sauce ingredients (I usually double the sauce so you can have extra to dip into).
2. Separate into 2 bowls-1/3 in one 2/3 in another.
3. Marinade the steak in the bowl with the smallest amount for about 4 hours.
4. Place all items on kabob skewers and place on grill.
5. Baste with some of the sauce that was set aside earlier.
6. Grill until desired doneness in steak.
7. Heat left over sauce.
8. serve with extra sauce to dip in.
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