Steak on A Skewer Recipe
Ingredients
| MARINADE | ||
| Red Burgundy - 1/3 cup | ||
| Onion | 1/4 Cup (16 tbs), finely chopped (Salad oil - 1/4 cup) | |
| Garlic | 1 Clove (5gm), crushed (Salad oil - 1/4 cup) | |
| Salt | 1/2 Teaspoon (Salad oil - 1/4 cup) | |
| Pepper | 1/8 Teaspoon (Salad oil - 1/4 cup) | |
| Flank steak - 1 1/4- to 1 1/2 lb, partially frozen (to make it easier to slice) | ||
| Green pepper | 1 To taste (Salad oil - 1/4 cup) | |
| Cherry tomatoes | 12 (Salad oil - 1/4 cup) | |
| Mushrooms - 6 large, sliced through stem in thirds | ||
| Parsley sprigs - as needed | ||
Directions
GETTING READY
1. In a shallow baking dish, mix all marinade ingredients.
2. Cutting across the grain, partially slice frozen flank steak to 1/3 inch thickness.
3. Add the sliced flank steaks to the marinade and refrigerate for 2 hours.
4. In a medium saucepan, boil water and simmer green pepper in it for 5 minutes until just tender.
5. Adjust grill height to 6 inches from the coal.
MAKING
6. On 6 long skewers, thread in the sequence of cherry tomatoes, green pepper and mushrooms.
7. Place the skewers over the grill, grill over low coals for about 10-15 minutes or until desired doneness; turn occasionally and brush with remaining marinade.
SERVING
8. Garnish with parsley and serve with a sauce or drink.
1. In a shallow baking dish, mix all marinade ingredients.
2. Cutting across the grain, partially slice frozen flank steak to 1/3 inch thickness.
3. Add the sliced flank steaks to the marinade and refrigerate for 2 hours.
4. In a medium saucepan, boil water and simmer green pepper in it for 5 minutes until just tender.
5. Adjust grill height to 6 inches from the coal.
MAKING
6. On 6 long skewers, thread in the sequence of cherry tomatoes, green pepper and mushrooms.
7. Place the skewers over the grill, grill over low coals for about 10-15 minutes or until desired doneness; turn occasionally and brush with remaining marinade.
SERVING
8. Garnish with parsley and serve with a sauce or drink.
Chef
