Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions

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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.

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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.

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the marinade is very thick and green. that is the best I can say about that.

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The Sherry Vinegar Steak Sauce is an absolute winner, and I have lots of plans for it on other proteins...simply delicious. The marinade, on the other hand, was definitely missing something. Seems like it should have had some acid of some sort to help tenderize a rather tough cut of meat. A good quantity of citrus juice or some vinegar might improve the marinade considerably.

I like the idea of roasting the garlic first. I'll try that and some acid and a better cut of meat next time.

The Sherry Vinegar Steak Sauce turned this review from a 2 to a 4 by itself. If you're reading reviews before trying the recipe, skip the marinade if you choose, but you have to try the steak sauce.

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Tasting?, maybe but I'm sorry Bobby some of the ingredients are not part of the argentinian grill (specialists on this matter. a No,no are cilandro leaves, jalapeno pepper and for a Steak Sauce they use Chumichuri sauce with other spices but not horseradish and NEVER, NEVER MOLASSES.

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When one cuts a whole head of garlic horizontally, they are readying it to be squeezed from the skin into the recipe. Roast the garlic in advance in foil in the oven, or roast on the hot grill. No need to peel. This sauce is snappy and delicious with minor adjustments to seasoning!

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The skewers were great...definitely peel the garlic. The sauce was the absolute best. I couldn't find sherry vinegar, so I used red wine vinegar and added a splash of sherry to it. Everyone raved. I made shrimp as well and the sauce was great on the shrimp.

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I would bet a hundred bucks that the reason Bobby said not to peel the garlic is because he wanted to roast it first (in the oven. So, I roasted mine first, then blended everything together, and believe me, this is the only reason anyone at Food Network would suggest leaving the garlic unpeeled. Because you roast it in the skins--just wrap it up in foil and roast it until it is soft and sweet, then add it to the rest.

I rated it lower than best simply because I do not like the "chimmi churri", but then, that's just me. I thought this marinade left out any zing, any "pop" and any flavor. But, hey, next time I will tweak it, and all be fine.

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My husband made this recipe and only modified the garlic. He did peel the garlic. It was some of the best steak skewers! The sherry vinegar sauce really made it!

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We did not see the full episode on tv, so like other viewers, I questioned the unpeeled garlic. I peeled one full head of garlic instead of two, and the results were fantastic. This is a very easy and flavorful recipe for the summer! I will use this one again!