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Bold & Spicy Beef Brochettes
Main Courses
Date: February 17, 2016
  • One 4-ounce bunch flat-leaf parsley
  • One 4-ounce bunch cilantro, chopped with stems
  • 3 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 1/4 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • Kosher salt
  • Six 1 1/2-inch-thick boneless rib eye steaks
Preparation Steps:
  1. Meat should be room temperature, so leave out of the refrigerator for 45 minutes before skewering & cooking.
  2. In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet paprika, smoked paprika, and cayenne. Pulse until the herbs are finely chopped.
  3. Add the lemon juice and 1 cup of olive oil. Pulse to incorporate. Add 1 tablespoon of salt.
  4. Pour marinade into a gallon size zip lock bag. Add the steak cubes and turn to coat. Refrigerate for up to 4 hours.
  5. Thread chunks of rib eye onto a long skewer being careful not to overcrowd. NOTE: if you wish you can add onion, peppers or mushrooms onto skewers.
  6. Preheat oven to 450 degrees, placing oven rack in top position. Place skewered meat on rimmed baking sheet. Cook for about 3-4 minutes per side.
  7. Turn skewers occasionally, until the meat is lightly charred in spots and it is cooked medium-rare to medium. Let meat rest before serving.

Yield: 8-10 servings

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