Recipe created by Jenn's Food Journey
1/4 cup jalapeno hot sauce (I used Arizona Gunslinger Green Jalapeno Hot Sauce)
1/2 cup beer
1 lb top sirloin, cut into 1-inch chunks
1 zucchini, cut lengthwise, then into 1 in chunks
1 large red bell pepper, cut into chunks
3-4 jalapenos, cut into chunks
1/2 sweet onion, cut into chunks
salt and pepper
wooden skewers - soaked in water for at least 30 minutes
For the aioli -
4 cloves of garlic, skin on, wrapped in foil, drizzled with olive oil
5 Tablespoons mayonnaise
1 1/2 Tablespoons lemon juice
1 teaspoon Dijon mustard
Mix together the jalapeno hot sauce and the beer. Place the cut up steak in a resealable bag and pour the marinade over it. Seal bag and place in refrigerator for 4 hours.
Preheat grill to 375 degrees F. Place the foil wrapped garlic on the grill and allow to "roast" for 8-10 minutes. Remove and allow to cool. Squeeze cooled garlic from skins and place in food processor. Add mayonnaise, lemon juice, and Dijon. Pulse until well blended. Place in serving bowl and set aside.
Remove the steak from the marinade and thread onto the water soaked skewers, alternating in the veggies. I left the zucchini on a separate skewer as I wanted to cook it for less time. You can do whichever you way choose. Place directly over the fire and allow to grill about 8 minutes. Flip/rotate the skewers and allow to grill another 8 minutes. Carefully remove from grill. Serve over rice with roasted garlic aioli and enjoy!