Take Aussie beef camping with you
1-2 lbs Aussie Grassfed Striploin, cut into 11/2 or 2 inch chunks
1 bottle Italian salad dressing
1 green bell pepper, cut in 1 1/2-inch chunks
1 red bell pepper, cut in 11/2-inch chunks
1 red onion, cut in 11/2-inch chunks
For camp cooking: The night before you go camping, cut beef and divide into two large resealable containers or plastic bags. Divide dressing into both bags.
Freeze meat in dressing IF you are not going to cook within 48 hours. If planning to cook at campsite within 2 days, refrigerate then transfer to ice chest the next morning. Pack with ice.
To cook: Thread beef cubes, peppers, and onions onto two side-by-side skewers to insure the peppers and onions do not fall off! Prepare the fire or charcoal briquets for grilling. Oil the cooking grate. Pat the meat to remove any access dressing.
Lay the skewers on top of a hot grate and let them cook for approximately 3-5 minutes. Use tongs to flip the the kebobs over for an additional 3-4 minutes or until desired doneness. Let rest 5 minutes.
Don't cram the beef, peppers, and onions too close so you can have even cooking throughout.
Make some skewers with beef cubes only so that you can control the doneness of the beef.
Serve both medium rare and medium well cubes to suit all types of eaters!