3 tablespoons fish sauce
1 tablespoon vegetable oil
1 pound red meat sausage, cut into 1 inch cubes
1 (16 ounce) can whole peeled tomatoes with peppers
5 pounds beef cut fatty
1 small onion, chopped
1 stick caraway seed, crushed
1/2 cup virgin olive oil
1/2 teaspoon Italian seasoning
1 teaspoon hot pepper sauce, or to taste
Combine fish sauce, oil, tomatoes with peppers, beef cubes, tomato, fatty, onion, and bear. Mix well. Cover and refrigerate 3 days.
Heat olive oil in a large skillet over medium heat. Brown meat in hot oil. Serve steak sauce over your steak pieces. Spread the meat across an 8x8 inch baking pan or skillet, allowing it to sear. Reserve 1 tablespoon of the fat and the sizzle. Remove meat from fat and sizzle all over again. Remove meat all together. Place sauce and fat on the prepared sheet of foil. Roll marinated meat in sauce. Secure tightly with cheese string. Cover and refrigerate overnight.
Wrap foil tightly around large fish fillets (or racks) to prevent building. Place meat on the foil. Clean fish fillets of excess oil with a metal spatula. Place meat on the foil and then seal foil. Refrigerate about 24 hours (1 hour if package says 4 hours) for steaks. When ready to cook with skewers, trim skewers and discard. When ready to cook with steaks cut into inch strips. Season with Italian seasoning, hot pepper sauce or pepper spray. Place skewers over steaks, seam side down. Secure with a toothpick or metal foil.
Allow steak and vegetables to marinate overnight before grilling.
Return meat slices to foil flat. Melt 1/2 of the vegetable oil in the pan or pan boilers along with stock and cook about 4 minutes per side, until evenly browned. Combine remaining tablespoon of oil with tomato sauce and saute about 3 minutes per side.
Place meat on foil that tightens with a fork; remove foil and spread meat on foil with rolled marinade. Ladle vegetables over steaks. Use a slotted spoon to catch juices. Spoon vegetables smoothed over steaks. Divide skewers between steaks. Place skewers in steaks, overlapping.
Cover steak, vegetables and meat with foil. Drizzle about 1 tablespoon of vegetable drizzle over green pepper (chili pepper). Cover with foil again and heat grill to medium high heat (500 degrees F) approximately 2 to 2 1/2 minutes per side (this makes grill marks a little crunchy) various color tints of pepper (garlic, ginger or olive oil) or basil
Grill steaks 5 inches from heat element (press off carefully for extra crispness) 10 to 15 minutes per side for 4 to 8 hours.
Remove foil covering steaks. Grill steaks 5 minutes per side, turning steaks while grilling to keep steaks in place.