Italian Beef Kabobs (Cooking for 2)

 

1

beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick

2

garlic cloves, finely chopped

1/4

cup balsamic vinegar

1/4

cup water

1

tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves

2

tablespoons olive or vegetable oil

1 1/2

teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

1

teaspoon sugar

• 1 Remove fat from beef. Cut beef into 1-inch pieces.
• 2 Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
• 3 Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
• 4 Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.