Categories: Grilling
Ingredients
- 2 tbsp. vegetable oil, plus more for the grill
- 3 to 4 sprigs thyme
- 3 garlic cloves, smashed
- Black pepper
- 2/3 cup bourbon or rye whiskey
- 1 tbsp. packed brown sugar
- 1/4 cup whole-grain mustard
- Kosher salt
- 1 3/4 lbs. tri-tip steak, cut into 1 to 1 1/2-inch chunks
- 1 small red onion, cut into 3/4-inch chunks
Directions
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Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 tsp pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard, and 1/2 tsp salt. Let cool to room temp.
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Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
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Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
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Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4-7 minutes for medium doneness.