Peppered beef skewers with onion-horseradish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves,pressed | |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Pepper |
| 1 | pounds | Tender beef* |
| 1 | pounds | Red onions |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Salad oil |
| 1 | tablespoon | Brown sugar,firmly packed |
| ⅓ | cup | Red wine vinegar |
| ⅓ | cup | White wine |
| 2 | teaspoons | Horseradish,prepared |
Directions
ONION-HORSERADISH MARMALADE
* - such as top sirloin or loin, about ¾ to 1" thick and trimmed of fat.
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1. In a bowl, mix garlic, soy, and pepper. Cut beef into ¼" thick strips about 3" long. Mix with seasonings. Cover and chill for 1 hour or up until the next day.
2. Weave slender skewers through the meat, keeping strips flat. Place on a grill 4-6" above a solid bed of hot coals (you can hold your hand a grill level for only 2-3 seconds). Turn to brown evenly, about 4 minutes. Serve meat, on or off skewers, with marmalade.
*** ONION-HORSERADISH MARMALADE *** 1. In a 10-12" frying pan over medium-high heat, mix onions, olive or salad oil, and brown sugar. Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes. 2. Add red wine vinegar, white wine and horseradish; stir often, uncovered, until liquid evaporated, about 6 minutes. Serve warm, or cool. If made ahead, let cool, cover, and chill up to 3 days. Makes about 1 cup.