Steak, Tomato, and Okra Kebabs Recipe

  • 3 tablespoons finely chopped shallot
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds (1/2-inch-thick) boneless chuck blade steaks (sometimes called chicken steaks) or steak tips, gristle trimmed if necessary and meat cut into 2-inch pieces
  • 1 pound small tomatoes such as Campari or Baby Roma (about 2 inches wide)
  • 3/4 pound okra, trimmed, leaving tops intact
  • 16 (12-inch) metal skewers
  1. Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
  2. Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
  3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  4. Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.
  5. Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
  6. Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.
  7. Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.