2 lb (900 g) beef sirloin tips, cut into 1 1/2 in (3.5 cm) cubes
1/2 cup roughly chopped fresh parsley, for the dressing
2 tablespoons vegetable oil
1/3 cup extra virgin olive oil, for vinaigrette
2 tablespoons freshly cracked cumin seeds, or 1 tablespoon ground cumin
Kosher salt and freshly cracked black pepper to taste
16 cherry tomatoes
1/4 cup balsamic vinegar, for vinaigrette
Minced fresh garlic, for vinaigrette
3-6 dashes Tabasco sauce, or to taste, for vinaigrette
1/2 small red onion, peeled and finely diced, for vinaigrette
4 slices of good French bread, about 1 in (2.5 cm) thick
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.
Meanwhile, combine vinaigrette ingredients in a large bowl, mix well, and set aside.
Combine the sirloin tips, oil, cumin, and salt and pepper in a large bowl and toss until the tips are evenly coated.
Thread the tips onto skewers, put them on the grill directly over the coals, and cook until they are just done (5–7 minutes per side for medium-rare).
To check for doneness, poke the meat with your finger to test its firmness; if you’re unsure, cut into one of the tips. It should be slightly less done than you like it.
While the meat is cooking, thread the cherry tomatoes onto skewers, put them on the grill next to the meat, and cook just until the tomatoes are lightly coloured but not cooked through, about 2 minutes per side.
Arrange the bread slices around the perimeter of the fire and cook until lightly toasted, about 2 minutes per side.
When the meat and tomatoes are done, gently push them off their skewers into the bowl containing the vinaigrette. Toss gently to coat.
To serve, place a slice of toast on each plate, spoon the sirloin and tomatoes evenly over toast, and serve immediately.