Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions
Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and dairy free recipe has 1312 calories, 61g of protein, and 97g of fat per serving. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 4. The Fourth Of July will be even more special with this recipe. Head to the store and pick up jalapeno peppers, flat-leaf parsley, molasses, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 12 minutes.
Instructions
Watch how to make this recipe.
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.
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.
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.
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.