BEEF BROCHETTES WITH RED PEPPERS AND CORIANDER

Beef Brochettes With Red Peppers and Coriander image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

1 1/2 pounds lean beef, like fillet or sirloin
2 red onions, about 1/2 pound
2 medium-size red peppers
2 tablespoons fresh lemon juice
2 tablespoons coriander seeds
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
4 sprigs fresh thyme, or 1 teaspoon dried
1/4 cup dry red wine
2 tablespoons honey
2 tablespoons olive oil
4 tablespoons coarsely chopped fresh coriander
Salt and freshly ground pepper to taste

Steps:

Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.
Cut the beef into 1-inch cubes. There should be 24 cubes.
Peel and cut the onions into 24 1-inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook.
Cut away and discard the pepper cores, veins and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.
Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate 15 minutes.
Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting.
If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 779 milligrams, Sugar 14 grams