Steak, Tomato, and Okra Kebabs

Ingredients

• 1 pound tomatoes ( 2 inches wide)
• 2 teaspoons dijon mustard 
• 0.8 pound okra trimmed
• 0.5 cup olive oil extra virgin extra-virgin divided
• 3 tablespoons red-wine vinegar 
• 3 tablespoons shallots finely chopped
• 2 pounds fat-trimmed beef flank steak boneless trimmed cut into 2-inch pieces () (sometimes called chicken steaks)
• 0.5 teaspoon sugar 

Equipment

• whisk
• grill
• skewers
• grill pan

Directions

1. Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper.
2. Add 1/2 cup oil in a slow stream, whisking until emulsified.
3. 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.
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
5. 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.
6. Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
7. 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).
8. Transfer to a platter.
9. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.
10. 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.
11. Transfer to platter with steak and serve with any remaining reserved vinaigrette.
12. ·Steak can be marinated up to 24 hours.·Steak and vegetable skewers can be grilled in a hot oiled large (2-burner) ridged grill pan.