Photo: Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions Recipe
Ingredients
- 1 cup packed fresh flat-leaf parsley
- 1 cup packed fresh cilantro leaves
- 2 heads garlic, unpeeled, halved horizontally
- 2 jalapeno peppers, tops trimmed
- 1/2 cup canola oil
- 18 ounces sirloin, cut into 1-inch dice
- 6-inch wooden skewers, soaked in cold water for at least 30 minutes
- Salt and freshly ground black pepper
- 12 green onions, trimmed
- Canola oil
- Sherry Vinegar Steak Sauce, recipe follows
Directions
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. 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.
Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
Sherry Vinegar Steak Sauce:
- 4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
- 1/2 cup aged sherry vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish, drained
- 2 tablespoons honey
- 1 tablespoon molasses
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
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By Aturek
Chicago, IL
on February 22, 2012
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Here are the problems with this recipe: Piquillo peppers, I know many will have a difficult time locating these but fear not you can substitute jarred roasted bell peppers. the horseradish can be omitted I believe the flavors don't marry well and it overpowers the dish. Cut back on the dijon as well as the vinegar; maybe add a bit of brown sugar or completely substitute if you feel you need the molasses. I couldn't even taste a hint of the molasses and that was increasing the recipe amt by two. Sometimes I feel it's better to offer the home cook a more simple, but flavor packed dish; using a dozen ingredients does not neccessarily make for a great recipe.
By cdubus_7004202
Brooklyn, NY
on July 21, 2011
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fantastic. I was skeptical about the amount of jalapeno and the combination of such far away tastes as horseradish with cilantro- but the end result was absolutely delicious. not too sweet, mild heat, spicy and definitely stick to the green onion and beef combo- I'm glad I didn't add other veggies or a grain- really sensational.
By rkmlksfs
Lake Havasu Cit...
on July 16, 2011
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the marinade is very thick and green. that is the best I can say about that.
Read all 14 reviews