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Why is it working
- The intestinal tips provide the right balance between the sensitivity and taste of kebabs.
- The use of 1/2 -inch cubes allows Steak to have enough time to run to direct heat and remain moderately rare and medium.
- Worcestershire, soy sauce, lemon juice, mustard and garlic robust marinade give these kebans a classic steakhouse flavor.
If you ever wondered that steakhouse steak is so good, then not only the quality of cutting or beef – the intense SEAR, the balance of flavoring and the use of heat to create a taste. These Steakhouse-Illan Kebabs target the same magic. Every bite is charged edges, juicy centers and a delicious, umami -rich blow. The secret? A bold, all -function marinade that performs a triple duty: season for the meat season, applying the sirloin tips, and a tasteful glaze that is beautifully caramelized on the grill.
Worcestershire sauce, soy, dijon mustard and lemon juice are the spine of the marinade, giving salt, slight acid content and just enough complexity to improve beef without flooding. Garlic and brown sugar are rounded – one flavor and the other to encourage brown over the coal. The intestinal tips are ideal pieces of meat that you can choose here. It is meaty, relatively gentle and tasteful enough to dry with direct heat. A few hours in the marinade everything you need to get a noticeable difference.
But what makes these kebabs feel like a full meal, not only beef but also the balance of fungus and flavors between them. The fungi absorb the marinade and deliver a juicy, earthy bite while the onions are caramelized on the edges.
High cooked cooking ensures beef so beef quickly for a desirable bark while moderately rarely. Fast rest after grilling keeps the fruit juices where they belong: in the meat, not on the cutting board.
Regardless of whether they are used for an ordinary dinner or for classic Steakhouse pages for a summer gathering, these kebabs are meat, bold and beautifully charred.
May 2014
Grilled steak kebabs that taste like a night out.
Cooking method
(Keep on the screen awake)
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1/4 60 ml) cup virgin extra olive oil
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1/4 60 ml) cup Worcestershire sauce
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3 tablespoon (45 ml) I am a sauce
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1 tablespoon Freshly pressed lemon juice -from 1 citron
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1 tablespoon (15 ml) Dijon mustard
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3 glove garlicminced
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2 teaspoon dark brown sugar
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2 teaspoon fresh ground black pepper
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1 1/2 pound (680 g) beef tipsCut into 1 1/2 inch cubes
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8 ounce (226 g) Cremini mushroomscleaned and halved
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1 large red onion (10 ounces; 283 g). 3 onion layers each cube)
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In a small bowl, mix the oil, Worcestershire sauce, soy sauce, lemon juice, mustard, garlic, brown sugar and black pepper. Place the beef cubes and mushrooms in a large, retractable plastic bag. Add a marinade and seal bag, press as many air as possible, and the moving bag as needed, to ensure that the meat is well coated in the marinade. Refrigerator for at least 1 hour and up to 5 hours.
Serious meal/ Melai Citrawireja
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Put the beef on the skewer, alternate with mushrooms and onions.
Serious meal/ Melai Citrawireja
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For charcoal, lA chimney is full of charcoal. When all charcoal is illuminated and covered with gray ash, pour out and evenly spread the coal on the entire surface of the carbon grid. Alternatively, set all the gas grid burners to high heat. Set the cooking grid in place, cover the grill and let preheat for 5 minutes. Clean and oil The grill grille. Grilled until the beef is well covered on all sides and at the center of beef records, between 52-54 ° C (52-54 ° C) on an instant reader thermometer, approx. 3 minutes. Place your skewers in the bowl and let it rest for 5-10 minutes. Serve immediately.
Serious meal/ Melai Citrawireja
Serious meal/ Melai Citrawireja
Special equipment
GridTo metal or bamboo skewers (If you use bamboo skewers soak in water for 30 minutes before use), grilled the pliers
Make-Head and Storage
The residue can be cooled for up to 4 days.