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1 tsp. Dijon mustard
1/4 c. extra-virgin olive oil, plus more for drizzling
2 tbsp. red wine vinegar
Freshly ground black pepper
2 large red onions, divided
1/2 c. chopped parsley
1 kg. sirloin, cut into 1″ cubes
1 head of broccoli, cut into florets
2 red peppers, cut into 1″ cubes
8 bamboo skewers, soaked in water
Preheat braai to medium-high.
Make relish: In a medium mixing bowl, whisk together mustard, olive oil, red wine vinegar, salt and pepper; mix in 1/2 cup chopped red onion and parsley. Set aside.
On a rimmed sheet pan drizzle olive oil over beef, broccoli, peppers and remaining red onion, chopped into 1″ cubes; toss until well coated and season generously with salt and pepper. Skewer meat and vegetables alternately.
Place skewers on grill and cook, rotating as needed until meat and vegetables are browned; 5 minutes.
Transfer skewers to a large platter and serve with Dijon-onion relish.