THAI MARINADED AND GRILLED BEEF KEBABS by CHEF DAN:
Serves 4-6
MARINATE INGREDIENTS:
2 tablespoons red curry paste
1 onion, chopped
7 garlic cloves, chopped
3 teaspoons lime juice
1 handful fresh cilantro, chopped
2 teaspoons ground cumin
1-inch piece of fresh ginger, chopped
2 teaspoons chipotle chili powder
BEEF:
2 pounds beef petite sirloin steak, cut into 2-inch chunks
1 red bell pepper, steamed, seeded, and cut into 1-inch pieces
1 onion, roughly chopped
1 zucchini sliced into 1-inch thick pieces
DIRECTIONS: FOR THE MARINATE:
1. Place all the ingredients in a blender and process until smooth, about 1 minute.
2. Transfer 1 cup marinade to bowl and set aside.
BEEF:
1. Toss remaining ingredients in a bowl, cover and refrigerate for a couple of hours.
2. Toss beef every 30 minutes.
3. Toss the vegetables with the reserved marinate. Let stand at room temperature for 1 hour.
4. Remove meat from marinate and tightly thread beef onto 2-12-inch metal skewers.
5. Do the same with the vegetables, alternating vegetables.
6. Start gas grill to medium-high heat.
7. Place meat skewers in the center of the grill and vegetables near the edge.
8. Cook meat until slightly charred and meat registers 125 degrees. About 12-14 minutes. Turning 3-4 minutes.
9. Cook vegetables about 5 minutes longer. Turning also every 3-4 minutes.
10. Remove beef and vegetables and serve.
ENJOY DAN:
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