Beef Kebabs with Cherry Peppers and Oregano

These grilled marinated beef skewers are based on a traditional appetizer at many Boston pizzerias, most famously Santarpio’s in East Boston. Spicy-tangy cherry peppers give the dish a delicious kick. Serve with crusty bread.

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  1/4 cup plus 2 Tbs. extra-virgin olive oil
  
  


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  3 Tbs. chopped fresh oregano
  
  


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  2 Tbs. soy sauce
  
  


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  2 Tbs. red wine vinegar
  
  


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  1 Tbs. Worcestershire sauce
  
  


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  2 tsp. granulated sugar
  
  


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  2 medium cloves garlic, chopped (2 tsp.)
  
  


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  1-1/2 lb. sirloin tip steaks (about 4), cut into 1-1/2-inch chunks
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/4 cup seeded and chopped jarred Italian hot cherry peppers
  
  

In a large bowl, mix 1/4 cup of the oil, 2 Tbs. of the oregano, the soy sauce, vinegar, Worcestershire, sugar, and garlic. Season the beef with 1 tsp. salt and 1 tsp. pepper and transfer to the bowl, tossing to coat. Refrigerate, covered, for at least 8 and up to 24 hours.

Prepare a gas or charcoal grill fire for direct grilling over medium-high heat (400°F). While the grill heats, thread the beef onto long metal (or soaked wooden) skewers, leaving a little space between the pieces, and let sit at room temperature.

Grill the beef until grill marks form, about 2 minutes. Flip and continue cooking until grill marks form on the other side, about 2 minutes more. Continue to cook, flipping occasionally, until cooked to your liking, about 2 minutes more for medium rare (130°F to 135°F).

Transfer to plates or a serving platter and let rest for a few minutes. Drizzle with the remaining 2 Tbs. olive oil and sprinkle with the remaining 1 Tbs. oregano and the cherry peppers.