Sirloin Kebabs With Southeast Asian Style Spice Paste Food

SIRLOIN KEBABS WITH SOUTHEAST-ASIAN-STYLE SPICE PASTE

Steps:

• Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
• Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
• Prepare grill for direct-heat cooking with medium-hot charcoal.
• Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
• Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

SENSATIONAL SIRLOIN KABOBS

Steps:

• In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
• Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
• Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
• Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

KOREAN BEEF KABOBS (ASIAN)

Steps:

• Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
• Chop the scallions (just the white part) and mince the garlic.
• Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
• Marinate the meet for at least 12 hrs (24 is best).
• Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
• Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.