While this recipe calls for top sirloin, it also works well with our stir fry/fajita strips.
1/3 cup extra virgin olive oil
1/3 cup soy sauce
3 Tbsp. red wine vinegar
¼ cup honey
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
Freshly ground black pepper to taste
1.5 pounds Windy N Ranch top sirloin steak, cut into 1 ½-inch cubes
1 large bell pepper, cut into 1-inch chunks
1-2 medium red onions, cut into wedges
½ to 1 pound button mushrooms
Combine marinade ingredients together in a bowl and mix well. Add in meat cubes, stir well to coat, cover and chill in the refrigerator for 4 hours or overnight.
If using wood or bamboo skewers, soak them in water at least 30 minutes before using to help prevent burning and splintering.
Thread meat and veggies on to skewers and paint with leftover marinade.
Grill over high heat until to desired temperature. Allow meat to rest for 5 minutes before serving.