2 servings • 50 minutes

Ingredients

• 1 Garlic Clove (minced)
• 2 tbsp Soy Sauce
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Rice Vinegar
• 1/4 tsp Ground Ginger
• Black Pepper to taste
• 250 grams Sirloin or porterhouse steak (cut into cubes)
• 2 Capsicums (cut into chunks)
• 1 Red Onion (cut into chunks)
• 4 Barbecue Skewers

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Directions

1. In a zipper-lock bag or shallow bowl, combine the garlic, soy sauce, oil, rice vinegar, ginger and black pepper. Add the steak and marinate for at least 30 minutes or up to overnight.
2. Assemble the skewers by piercing the steak, capsicum, and onion onto the barbecue skewers.
3. Grill over medium-high heat, rotating occasionally for about eight to 10 minutes or until the steak is cooked to your liking and the vegetables are tender-crisp.
4. Serve with rice, cauliflower rice, salad, pita bread or other roasted or grilled vegetable.

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Notes

Leftovers: Refrigerate in an airtight container for up to three days.
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More flavour: Brush the skewers with some of the excess marinade before grilling.
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Make it vegan: Use tofu instead of steak.
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Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling to prevent burning.

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