Steak, Tomato, And Okra Kebabs

• 3 tablespoons finely chopped shallot
• 3 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
• 2 pounds (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
• 1 pound small tomatoes such as Campari or Baby Roma (about 2 inches wide)
• 3/4 pound okra, trimmed, leaving tops intact
• 16 (12-inch) metal skewers

1. Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
2. Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
4. Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp 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.
5. Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
6. 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.
7. 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.

shallot, redwine vinegar, mustard, sugar, extravirgin olive oil, chicken, tomatoes, okra, metal skewers

Taken from www.epicurious.com/recipes/food/views/steak-tomato-and-okra-kebabs-242630 (may not work)