Grilled Pepper Steak on Stick
Makes 6 servings

• 1-1/2 to 2 pounds skirt steak, trimmed
• 1/2 cup red wine vinegar
• 1/2 cup white grape or apple juice
• 1/4 cup onion, finely chopped
• 1 tablespoon. rubbed dried sage
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1 cup olive oil
• 6 small-medium bulb onions
• 2 bell peppers, quartered
• 6 long metal or wooden skewers

Directions:

1. Into a glass bowl, place the steak. In another bowl, combine the wine vinegar, juice, chopped onion, sage, pepper, coriander, dry mustard, salt, and olive oil. 
2. Pour over the steak and turn to coat with marinade. Keep back 1/2-cup marinade to brush on steak while cooking. Cover, place in refrigerator and marinate at least 1 hour.
3. Remove steak from marinade, cut into 6 portions. Throw out marinade except for 1/2-cup you kept back. 
4. If you are using wooden skewers, soak in water for about 15 minutes before using. Thread meat onto long skewers, weaving meat around bulb onions and quartered peppers.
5. Grill 12 to 15 minutes, turning to cook all sides. 
6. Brush meat with reserved marinade as it cooks.