- 1⁄3 cup vege oil
- 1⁄4 cup red wine vinegar
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1⁄2 tsp ground red pepper (cayenne)
- 1 clove garlic
- 1 1⁄2 lb boneless beef top round steak cut in 1 inch cubes
- 2 green or red bell peppers cut into 1 1⁄2 inch pieces
Original aim was to put them on a skewer with corn and grill for 15 20 minutes, brushing them with marinade and turning frequently. Definitely use the marinade again, even if not on skewers.
Could be used in grilled marinated steak sandwiches, or wild rice and beef casseroles.