Grilled Pepper Steak on Stick

1 1/2 to 2 pounds skirt steak, trimmed
1/2 cup red wine vinegar
1/2 cup white grape or apple juice
1/4 cup onion, finely chopped
1 tablespoon rubbed dried sage
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon dry mustard
1 teaspoon salt
1 cup olive oil
6 small-medium bulb onions
2 bell peppers, quartered
6 long metal or wooden skewers

Preheat grill to medium heat.

Into a glass bowl, place the steak.

In another bowl, combine the wine vinegar, juice, chopped onion, sage, pepper, coriander, dry mustard, salt, and olive oil. Pour over the steak and turn to coat with marinade. Keep back 1/2 - cup marinade to brush on steak while cooking. Cover, place in refrigerator and marinate at least 1 hour.

Remove steak from marinade, cut into 6 portions. Throw out marinade except for ½ cup you kept back. If you are using wooden skewers, soak in water for about 15 minutes before using. Thread meat onto long skewers, weaving meat around bulb onions and quartered peppers.

Grill 12 to 15 minutes, turning to cook all sides. Brush meat with reserved marinade as it cooks.

Picnicking & Tailgating:
Place the unused ½ cup marinade in a small container and close. Then place the container in ice chest. Wrap the portioned steak in plastic wrap. Then place the wrapped steak in a plastic container and shut tight. Place the container in an ice chest. At the picnic or tailgate function, all you need to do is get the grill ready and cook.

Makes 6 servings
Source: Nebraska Beef Council