By Gretchen McKay
From Pittsburgh Post-Gazette
For this meat lover, there may be no better summer dinner than a fat and juicy ribeye steak cooked to perfection over a bed of hot coals. But boy, is that a splurge in these days of high inflation, especially when you’re also cooking for others.
The economical stand-in to that expensive steak doesn’t have to be burgers. Instead, buy a less premium cut of meat, cut it into chunks, let it soak for a few hours in a savory marinade and then stick the pieces on a skewer with your favorite vegetables….