Grilled balsamic beef skewers

Combine the balsamic vinegar, a splash of olive oil, a little Worcestershire sauce, plenty of crushed garlic, thinly sliced green onions, black pepper, salt, a few shakes of cayenne and a little honey; whisk.

Add whole rosemary leaves after whisking, so they do not stick in the whisk.

Trim the sirloin along any natural separation; cut strips as wide as the meat is thick, then across into uniform cubes, one strip at a time.

Mix the beef thoroughly into the marinade, press plastic wrap on top and marinate in the fridge overnight, 12 hours being better than the three or four hours that will do.

Thread on metal skewers or soaked bamboo skewers, about half a pound per skewer, and rest on paper towels to absorb extra moisture. Keep the leftover marinade.

Grill over very high heat for a sear, about 10 minutes total: 3 or 4 minutes per side, then turning randomly; once the first side is seared, baste with the marinade using tied rosemary sprigs as a brush. Move pieces off hot spots as needed.

Pull when the meat springs back to the touch, or at the target temperature on a thermometer; rest about five minutes before serving.

Serve on grilled king trumpet mushrooms, brushed with the accumulated juices, with a little fresh lemon and a drizzle of olive oil.

Boil the extra marinade, strain it and use it as a sauce.