Grilled Winey Beef Skewers Food

SUCCULENT BEEF SKEWERS

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

RED WINE MARINATED GRILLED STEAK SKEWERS

Steps:

• Cut the steak into 1.5-inch thick cubes. (TIP: try to make them the same size for even cooking.) Place the meat in a large bowl, or ziplock bag.
• In a 2-cup measuring cup, combine red wine, soy sauce, olive oil, Worcestershire sauce, lemon juice and garlic.
• Pour the marinade over the meat and mix well. Marinade for at least 2 hours, or up to 8 hours in the fridge. Bring it to room temperature before cooking, about 1 hour on the counter.
• When ready to cook, preheat the gas grill on high for at least 15 minutes.
• Meanwhile, thread the steak cubes onto the skewers.
• When the grill is thoroughly heated, grill the skewers for about 2 minutes on each side over medium high heat, or until desired doneness is reached, about 8 minutes total for medium.
• Remove the skewers onto a plate, cover with foil and rest for 5 minutes before serving.

GRILLED STEAK SKEWERS WITH HORSERADISH

Steps:

• For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
• In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
• Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
• For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
• Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
• Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

GRILLED BEEF & CORN SKEWERS

Steps:

• Combine onion, mustard, oil, garlic, soy sauce, Worcestershire sauce, thyme, salt, and pepper in a large resealable food-storage bag; add beef.
• Seal bag and toss thoroughly to coat. Marinate in refrigerator at least 3 hours, or up to 8 hours.
• Thread corn, beef, and bell pepper pieces alternately onto 12-inch metal skewers or wooden skewers pre-soaked in water.
• Grill over medium-high heat, turning frequently and brushing with olive oil (if necessary) 14 minutes for medium rare, or until desired doneness.
• Let skewers rest 3 minutes before serving.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Soak wooden skewers in cold water for 30 minutes.
• Whisk together all ingredients for glaze in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
• Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces.
• Heat grill to high.
• Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
• Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes before serving.

GRILLED TERIYAKI BEEF SKEWERS

Steps:

• Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade., On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once., In a small bowl, combine sour cream and horseradish; serve with kabobs.