Name: Steak, Tomato, and Okra Kebabs
Cook time: 45 min
Total time: 2 3/4 hr (includes marinating)
Yield: Makes 6 servings
Ingredients: 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

Photo by Romulo Yanes

Food editor Melissa Roberts owes the inspiration for this recipe to her brother in Boston, Jeff, whose signature summer dish is grilled sirloin tips marinated in bottled Italian dressing. Melissa marinates the steak in a homemade, full-flavored red-wine vinaigrette before grilling it alongside skewers of juicy tomatoes and okra.

Cooks' notes:

·Steak can be marinated up to 24 hours.
·Steak and vegetable skewers can be grilled in a hot oiled large (2-burner) ridged grill pan.

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