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
cup Red wine vinegar
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.

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