So yes, this original recipe calls for the meat to be on skewers but I had small backstrap steaks so I decided to leave them whole and marinate overnight. The meat came out great. There was a hint of heat but it wasn’t overpowering.
- 1 pound top sirloin beef, cut into 1-inch cubes
- 3 tablespoons honey
- 3 tablespoons Sriracha hot sauce
- 2 tablespoons vegetable or canola oil
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
Combine all ingredients and marinate the beef in the refrigerator for at least 30 minutes.
Grill the meat to desired doneness.