Steak, Tomato, and Okra Kebabs

Ingredients for Steak, Tomato, and Okra Kebabs

• 3 tablespoons finely chopped shallot

• 45ml red-wine vinegar

• 2 colheres de chá de mostarda Dijon

• 1/2 teaspoons sugar

• 120ml plus 45ml extra-virgin olive oil, divided

• 900g (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

• 450g small tomatoes such as Campari or Baby Roma (about 2 inches wide)

• 350g okra, trimmed, leaving tops intact

• 16 (12-inch) metal skewers

Whisk together shallot, vinegar, mustard, sugar, 1 teaspoon salt, and 3/4 teaspoons pepper. Add 120ml oil in a slow stream, whisking until emulsified.

Toss steak with 1/2 teaspoons salt, then marinate in a sealed bag with 90ml vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Meanwhile, toss tomatoes and okra with remaining 3 tablespoons oil and 1/4 teaspoons salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.

Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.

Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.

Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.

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