BEEF BROCHETTES WITH RED-WINE MARINADE

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Beef Brochettes With Red-Wine Marinade image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds lean beef, like filet mignon or sirloin
2 red onions, about 1/2 pound
2 large green peppers
8 cherry tomatoes
1 tablespoon lime juice
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
1/4 teaspoon hot pepper flakes
1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons olive oil
2 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
  • Peel and cut the onions into 24 1-inch cubes.
  • Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
  • In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
  • Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
  • If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
  • Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams

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