Recipe courtesy of Food Network Kitchen

Cowboy Steak and Pepper Kebabs

Name: Cowboy Steak and Pepper Kebabs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Ingredients: 2 tablespoons unsalted butter, melted; 2 tablespoons light brown sugar; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon finely grated orange zest; Kosher salt and freshly ground pepper; 1 1/2 pounds beef tri-tip, cut into 1 1/2-inch cubes; 1 large sweet onion, cut into 1 1/2 to 2-inch dice; 12 assorted color baby bell peppers, cored and halved; Vegetable oil, for grill

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Total: 45 min

Prep: 20 min
Inactive: 15 min
Cook: 10 min

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Ingredients

2 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon finely grated orange zest

Kosher salt and freshly ground pepper

1 1/2 pounds beef tri-tip, cut into 1 1/2-inch cubes

1 large sweet onion, cut into 1 1/2 to 2-inch dice

12 assorted color baby bell peppers, cored and halved

Vegetable oil, for grill

Directions

Special equipment:

8 wooden skewers that have been soaked in water or 8 metal skewers

Mix the butter, brown sugar, chili powder, cumin, orange zest, 1 tablespoon salt, and 1 teaspoon pepper together in a bowl. Add the beef, toss to coat evenly. Cover and refrigerate for 15 minutes or up to 1 hour.
Preheat a grill over high heat. Thread the beef, onions, and peppers onto 8 long skewers leaving 1/4-inch space between the meat and vegetables. Lightly brush the grill grates with oil. Arrange the skewers on the hot grill and grill, turning until the meat is medium-rare, about 2 to 3 minutes on each of the 4 sides. Transfer the kebabs to the platter and serve.