Sirloin Shishlik
Photography by Jessica Antola
Recipe by Mike Solomonov
Start to Finish: 25 minutes (plus 3 hours for marinating) | Servings: 8 |
Ingredients
3 lb. sirloin flap steak or flank steak, fat trimmed and meat cut into 1-inch cubes
2 tsp. kosher salt
1 onion, coarsely chopped
5 cloves garlic, peeled
1 tsp. dill seeds
1 cup chopped fresh dill sprigs
1 cup chopped fresh flat-leaf parsley leaves and tender stems
1 cup canola oil, plus more for brushing
Preparation
1. In a medium bowl, toss the steak and kosher salt. Thread the steak onto 8 skewers. (If using bamboo skewers, soak them in hot water for 1 hour before adding the meat.) Place the kebabs in a large container. (A 9-by-13-inch baking dish works well.)
2. In a blender, finely chop the onion, garlic, and dill seeds. Add the herbs, a few handfuls at a time, blending between additions until the onion, garlic, and herbs are smooth. With the blender running, gradually add 1 cup oil. Pour the marinade over the kebabs and turn until coated. Cover and refrigerate for at least 3 hours and up to overnight.
3. Heat a grill or a grill pan over high. Brush the grill grates with oil. Wipe any excess marinade from the kebabs. Grill the kebabs, turning occasionally, until the meat is charred in spots, about 8 minutes.
