1 lb. boneless top sirloin steak, trimmed of fat

3 Tbsp. canola oil

1-1/2 Tbsp. red wine vinegar

1 tsp. minced garlic

1/2 tsp. dried thyme

1 tsp. dry mustard

1/4 tsp. salt

1/4 tsp. pepper

2 medium sweet bell red or green peppers, seeded

2 medium sweet onions

Cut beef into 1-inch cubes. Mix oil, vinegar, garlic, herbs and seasonings together in a glass dish. Stir in beef cubes, coating all surfaces with mixture, cover and marinate in refrigerator for several hours (2-12). Cut peppers into 1-inch cubes; cut onions into small wedges. Alternate beef and vegetables on 4 skewers, leaving a small space between pieces of food. Liberally brush each kebab with marinade and then discard marinade. Grill kebabs over medium coals about 4 inches from heat source. Grill for 8-10 minutes turning skewers every 2-3 minutes. Or cook in a preheated broiler, 4 inches from heat. Cook until beef is cooked through and vegetables are tender.