Broiled Skirt Steak and Peppers

• 1 1/2 pounds skirt steak
• 1/3 cup red wine vinegar
• 1/3 cup apple juice
• 1/4 cup finely chopped onion
• 1 medium clove garlic, minced
• 1 tablespoon dried leaf sage, crumbled
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground coriander
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 3/4 cup olive oil
• 12 small whole onions
• 1 to 2 bell peppers, cut in uniform pieces
• 4 to 6 long metal skewers

Put steak into a glass bowl. Combine vinegar, apple juice, onion, garlic, sage, pepper, coriander, mustard, salt, and olive oil; pour over steak. Turn to coat with the marinade; cover and refrigerate for 2 hours. Remove steak from marinade and cut into 4 to 6 portions. Thread skirt steak, onions, and peppers onto the long skewers, weaving the beef around the vegetables. Broil 4 inches from heat for 12 to 15 minutes, turning to cook all sides. Brush with marinade a few times during cooking. Serves 4 to 6.