Argentinean Skewers With Sherry Vinegar Steak Sauce And Grilled Scallions
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
49
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt1 cup
Sherry Vinegar (aged)3 tbsps
Dijon Mustard2 tbsps
Honey1 tbsp
Molasse2 tsps
Worcestershire Sauce1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth
3
Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture
4
Cover and refrigerate for at least 30 minutes and up to 8 hours
5
Heat the grill to high
6
Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill
7
Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side
8
Brush the green onions with canola oil and season with salt and pepper
9
Grill for 2 to 3 minutes per side or until slightly charred and just cooked through
10
Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce
11
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth
12
Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture
13
Cover and refrigerate for at least 30 minutes and up to 8 hours
14
Heat the grill to high
15
Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill
16
Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side
17
Brush the green onions with canola oil and season with salt and pepper
18
Grill for 2 to 3 minutes per side or until slightly charred and just cooked through
19
Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce
20
Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth
21
Can be made 1 day in advance and refrigerated
22
Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth
23
Can be made 1 day in advance and refrigerated