Mesquite grilled brochettes of beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sirloin, Cubed |
| ½ | cup | Cabernet Sauvignon |
| ¼ | cup | Red Wine Vinegar |
| 1 | teaspoon | Thyme, Dried |
| 1 | Clove Crushed Garlic | |
| ½ | cup | Olive Oil |
| 2 | tablespoons | Dijon Mustard |
| 2 | dashes | Tabasco Sauce |
| ½ | teaspoon | Ground Black Pepper |
| See Number 3 Below | ||
Directions
1. Combine all ingredients and allow to marinad 6 hours at room temper-
ture or 10-12 hours refrigerated.
2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as: þ red, green, and yellow peppers þ baby carrots
þ tomatillo
þ whole cloves of garlic
þ zucchini
þ baby turnips
þ red onion
4. All vegetables except onions should be blanched for 2 minutes.
5. Grill over hot mesquite or charcoal to desired degree of doneness, brushing occasionally with the remaining marinade.
6. Serve over couscous:
þ 2 cups couscous
þ 2 cups chicken stock or water þ Salt and pepper
7. Bring liquid to a boil, stir in couscous and let stand covered for 4
minutes; fluff with a fork.
8. Garnish finished dish with small hot peppers and tomatillo.