OPEN-FACED GRILLED SIRLOIN AND TOMATO SANDWICHES
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 the dressing
2 tablespoons freshly cracked cumin seeds (or substitute 1 tablespoon ground cumin)
1/4 cup balsamic vinegar, for the dressing Kosher salt and freshly cracked black pepper to taste 1 tablespoon minced fresh garlic, for the dressing
16 cherry tomatoes
3-6 dashes Tobasco sauce, or to taste, for the dressing
4 slices of good French bread, about 1 in (2.5 cm) thick
Kosher salt and freshly cracked black peper to taste, for the dressing
1/2 small red onion, peeled and diced small, for the dressing
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you’re ready to cook.
Combine the 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).
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 colored but not cooked through (about 2 minutes per side).
When the meat and the tomatoes are done, gently push them off their skewers into the bowl containing the vinaigrette, then toss gently to coat.
To serve, place a slice of toast on each plate, spoon the sirloin and tomatoes evenly over the toasts, and serve immediately.