SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE
Steps:
- Soak skewers in water for 30 minutes to 1 hour.
- Preheat the grill. Preheat frying oil to 375 degrees F.
- Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
- In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
- Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
- On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.
GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH
Provided by Giada De Laurentiis
Time 6h37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
GRILLED SHRIMP SKEWERS WITH ROMESCO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the romesco sauce: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute. Add the smoked paprika and stir for 30 seconds. Transfer to a blender. Add the red peppers, vinegar and 1/2 teaspoon salt and blend until almost smooth. Transfer to a bowl and cool to room temperature. The romesco sauce can be made up to 1 day ahead and kept refrigerated.
- For the shrimp skewers: Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl. Thread 3 shrimp onto each skewer. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
- Heat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce.
Nutrition Facts : Calories 375, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 183 milligrams, Sodium 208 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 26 grams, Sugar 5 grams
SKEWERED BEEF WITH OYSTER SAUCE
A simple yet impressive nibble that gives a contemporary edge to party food
Provided by John Torode
Categories Buffet, Starter
Time 25m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
- Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
- Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.38 milligram of sodium
SUMMER BEEF SKEWERS
"The marinade that seasons these summery skewers has a robust flavor that friends and family love," relates Cheryl Arnold of Lake Zurich, Illinois. They're a breeze to marinate ahead of time, then assemble before grilling.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first eight ingredients and mix well. Pour 1 cup into a shallow dish; add vegetables. Pour remaining marinade into another shallow dish; add beef. Cover and refrigerate both for 4-6 hours or overnight, turning occasionally., Drain and discard marinade from beef. Drain and reserve marinade from vegetables. On metal or soaked wooden skewers, alternately thread beef, tomatoes, mushrooms, zucchini and summer squash., Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve kabobs over rice if desired.
Nutrition Facts : Calories 266 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BEEF WITH ROMESCO SAUCE
Got a nice beef flank steak just waiting for a zesty marinade? Serve it with this creamy, spicy and quick-to-make Romesco sauce.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Pour dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate.
- Meanwhile, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover. Blend on medium speed 1 to 2 min. or until smooth. Stir in parsley. Refrigerate sauce until ready to use.
- Remove steak from bag; discard marinade. Heat nonstick skillet to medium-high heat. Add steak; cook 15 min., turning once. Let stand 5 min. before slicing. Serve with sauce.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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