Grilled Beef With Peanut Flour Kyinkyinga Recipes

Steps:

• Place beef in a large baking dish and set aside.
• Combine pepper, onion, garlic, chilies, ginger, salt and pepper in a food processor.
• Process until finely chopped.
• Add oil and process into a smooth paste.
• Add mixture to beef and toss thoroughly to coat.
• Cover and refrigerate 2-3 hours.
• Preheat grill to high.
• Remove beef and thread it onto skewers, alternating with pieces of pepper and onion.
• Place peanut flour on a large plate.
• Roll the kebabs in the peanut flour until generously coated.
• Oil the grill grate.
• Grill kebabs, turning with tongs, until beef is cooked to taste, 2-3 minutes per side (8-12 minutes total) for medium-rare.
• Note: if you can't find peanut flour, combine 1 1/4 cups dry-roasted peanuts and 1/4 cup all purpose flour in a food processor. Pulse until mixture is finely ground. Be careful not to overprocess or you'll have peanut butter.

Steps:

• 1. Place the beef in a large baking dish and set it aside while you prepare the marinade.2. Combine the onion, bell pepper, garlic, chiles, ginger, salt, and pepper in a food processor and finely chop. Add the oil and continue processing to a smooth purée. Add the mixture to the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 2 to 3 hours.3. Preheat the grill to high.4. Remove the beef from the marinade and thread it onto the skewers, alternating with pieces of bell pepper and onion. Place the flour on a large plate and roll the kebabs in it so that all sides are generously covered. 5. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate. Grill, turning the kebabs with tongs, until the beef is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all), for medium-rare. Serve immediately.Serves 4Note: If you don't have peanut flour, grind 1 1/4 cups dry-roasted peanuts with 1/4 cup all-purpose flour as fine as possible in a food processor, running the machine in short bursts. Take care not to overgrind peanut flour quickly becomes peanut butter.

Steps:

• 1. Preheat the grill to high.2. When ready to cook, if using wood or charcoal, toss the scallions and chiles right on the charcoals. Cook, turning with tongs, until nicely charred and tender, about 5 minutes per side. If using gas (or if you don't have easy access to the coals of your grill), cook the scallions and chiles on the grate. After removing, cover the scallions with aluminum foil and set aside while you prepare the chiles.3. Scrape the skin off the chiles with a sharp knife (don't worry about removing every last bit). Halve them and scrape out the seeds. Cover with foil and set aside.4. When ready to grill the beef, oil the grill grate. Generously salt the beef and place it on the hot grate. Grill, turning with tongs, about 3 minutes per side for well-done (the way Oaxacans like their beef cooked). While you're at it, throw the tortillas, a few at a time, on the grill for a few seconds to heat them and keep warm in a cloth-lined basket. Transfer the beef to a cutting board and cut into thin strips or 1/2-inch dice.5. To serve, set out bowls of limes, guacamole, and salsa. To eat, place a few pieces of beef on a tortilla. Place a grilled scallion and chile half on top. Top with spoonfuls of guacamole and salsa, and a squeeze of lime juice. Roll the whole thing up and eat.Serves 8Note: Ask your butcher to cut the beef for you on a meat slicer. The advantage of cutting the steaks so thin is that you maximize the surface area exposed to the heat and smoke.

Steps:

• 1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.2. Preheat the grill to high.3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.Serves 4 to 6