Beef En Brochette Recipes

Steps:

• Rinse the meat to remove any unwanted smells and pat dry with paper toweling. Season the meat with Smokey Rotisserie Seasoning and rub in well. Cover with plastic and let sit for 25 minutes. Cut the meat into 1-inch cubes, then place the meat in a bowl and pour in 1/2 cup of the red wine (reserving the other 1/2 cup), and let marinate for a minimum of 2 hours or overnight, if possible refrigerated.
• Whisk together the remaining red wine, the Worcestershire sauce, and the olive oil to make a sauce.
• Place red bell peppers, yellow bell peppers and onions on skewer in this order: red pepper, beef, onion, beef, green pepper, beef, etc. (With 3 pounds meat you will probably have around 48 cubes of beef, so you can put 3 or 4 beef cubes per skewer.) Grill on all sides, brushing with sauce as it cooks. Let vegetables caramelize and lightly blacken beef, being careful not to burn.

Steps:

• Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
• Peel and cut the onions into 24 1-inch cubes.
• Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
• In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
• Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
• If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
• Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

Steps:

• Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
• Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

Steps:

• Combine marinade ingredients in a large glass bowl.
• Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
• Melt butter in a skillet and add onion.
• Cook, stirring occasionally for about 7 minutes or until soft but not brown.
• Scrape the marinade off the meat and add to the onion.
• Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
• Purée the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
• Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
• Thread the beef cubes equally onto 6 12-inch skewers.
• Cook over very hot heat, about 8 minutes for rare.
• Allow one skewer per person and serve the sauce separately on the side.