Mesquite Grilled Brochettes Of Beef
1 1/2 lb Sirloin, Cubed 1/2 c Cabernet Sauvignon 1/4 c Red Wine Vinegar 1 t Thyme, Dried 1 Clove Crushed Garlic 1/2 c Olive Oil 2 tb Dijon Mustard 2 ds Tabasco Sauce 1/2 ts Ground ...
Ingredients
- 11/2 lb sirloin, cubed
- 1/2c cabernet sauvignon
- 1/4c red wine vinegar
- 1t thyme, dried
- 1Clovecrushed garlic
- 1/2c olive oil
- 2tb dijon mustard
- 2ds tabasco sauce
Directions
- 1
1 1/2 lb Sirloin, Cubed 1/2 c Cabernet Sauvignon 1/4 c Red Wine Vinegar 1 t Thyme, Dried 1 Clove Crushed Garlic 1/2 c Olive Oil 2 tb Dijon M
- 2
Combine all ingredients and allow to marinad 6 hours at room temper- ture or 10-12 hours refrigerated
- 3
Drain meat and remaining marinade
- 4
Arrange on skewers with vegetables such as: ? red, green, and yellow peppers ? baby carrots ? tomatillo ? whole cloves of garlic ? zucchini
- 5
All vegetables except onions should be blanched for 2 minutes
- 6
Grill over hot mesquite or charcoal to desired degree of doneness, brushing occasionally with the remaining marinade
- 7
Serve over couscous: ? 2 cups couscous ? 2 cups chicken stock or water ? Salt and pepper 7
- 8
Bring liquid to a boil, stir in couscous and let stand covered for 4 minutes