4 pounds sheep-of-bed: cut
4 pounds sirloin tip steaks - cut into 1/4 inch slices
3 pounds New York strip or mid-smoke sausage
2 yellow onions, thinly sliced
1 Zucchini, thinly sliced
1 (4 ounce) can tomato soup
6 cups soy sauce
4 cups vegetable oil
Place the disks in a shallow, nonreactive glass dish. Pour all the veggie mixture into the dish, and brush the edges with the cooking spray. Cover with plastic wrap, and refrigerate 4 hours or overnight.
Preheat the grill for high heat.
Steak slices onto skewers. Arrange steaks across the pan. Brush edges all over with the steaks. Sprinkle with the onion, zucchini, tomato soup, soy sauce and oil. Encourage puffing considerably during cooking time; do not overcook.
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