Categories: Grilling

Ingredients

• 2 tbsp. vegetable oil, plus more for the grill
• 3 to 4 sprigs thyme
• 3 garlic cloves, smashed
• Black pepper
• 2/3 cup bourbon or rye whiskey
• 1 tbsp. packed brown sugar
• 1/4 cup whole-grain mustard
• Kosher salt
• 1 3/4 lbs. tri-tip steak, cut into 1 to 1 1/2-inch chunks
• 1 small red onion, cut into 3/4-inch chunks

Directions

1. Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 tsp pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard, and 1/2 tsp salt. Let cool to room temp.

2. Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.

3. Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.

4. Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4-7 minutes for medium doneness.

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