Steak and Summer Vegetable Kabobs
1/4 cup extra-virgin olive oil
3 tablespoons purchased beef grilling rub
Sea salt and freshly ground black pepper to taste
2 pounds boneless filet tips, cut into 1-inch pieces
1 large Vidalia onion, cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 orange bell pepper, seeded and cut into 1-inch pieces
1 cup Rum Barbecue sauce (see recipe below)
Combine the wine, olive oil, grilling rub, salt and beef filet tips In a Jaccard Meat Marinade chamber. Stir to coat the meat evenly and follow the directions on how to vacuum seal the chamber. Refrigerate for at least 1 hour or as long as overnight.
Heat grill to medium high.
Remove the beef from the marinade. Thread the beef, onion and bell peppers onto the skewers from a kabob grilling rack, alternating the pieces and dividing them equally. Arrange the skewers on the rack and place on the grill directly over the ﬁre. Cook, turning the skewers occasionally, until dark grill marks appear underneath, about 10 minutes for medium-rare beef, or until done to your liking. Brush the meat and bell peppers with some of the grilling sauce and cook for 1 minute more, then brush with more sauce.
Remove the skewers from the rack and transfer to a warmed platter. Pass the remaining sauce alongside.