1 Video | Photo: Grilled Beef Skewers with Sun-Dried Tomato Relish Recipe
Ingredients
Beef:
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 3 tablespoons herbes de Provence
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)
Relish:
- 1/2 small red onion, finely diced, rinsed, and drained
- 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
- 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
- 3 tablespoons extra-virgin olive oil
- 1 small avocado, peeled, pitted, and diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)
Directions
For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.
Cook's Note: To prevent wooden skewers from burning, soak in water for 30 minutes prior to grilling.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By billd2
Fort Lauderdale, FL
on April 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Was a bit skeptical but the relish seemed intriguing. Turned out as good as the reviews here suggest. Only change was to add some balsamic to the marinade, otherwise stuck to the recipe. Will certainly make again.
By smylinn7
Chicago, IL
on March 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The sun dried tomato relish is delicious and definitely made the dish. Used lemon zest and lemon juice to keep avocado fresh and vibrant green. Used cilantro instead of parsley. Skipped the cheese. Marinated chicken breasts with the beef. Used major steaks instead of Tri- tip meat. Grilled both beef and chicken. Delicious meal. Planning on using beef and chicken for tacos next day.
By lindsayevz
San Diego, CA
on July 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Bought a two pack of tri tip this afternoon. Didn't feel like butchering it, so I just left it whole and cooked it perfectly per Bobby Flay's advice. Ever since I saw this episode of G@H, I've been so curious about this corn relish recipe!! It sounded SO odd to me, that I just HAD to try it and see for myself. As skeptical as I was, the flavor combinations REALLY work. It's like an Italian salsa w/ the sun-dried tomatoes. I also made BF's roasted tomato salsa from his skirt steak recipe, so I added cilantro (instead of parsley and lime to Giada's relish recipe. It pulled it together perfectly for my tri tip tacos. I think I'll try the kebab's w/ my second tri tip. That relish recipe is amazing because you can totally play around with different flavors, tailoring it to whatever style you're going for that night. A+
Read all 12 reviews