Text 4759, 94 rader
Skriven 2010-12-09 08:04:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 117
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak, Tomato, And Okra Kebabs
 Categories: Beef, Vegetables, Bbq
      Yield: 6 servings
 
      3 tb Fine chopped shallot
      3 tb Red-wine vinegar
      2 ts Dijon mustard
    1/2 ts Sugar
    1/2 c  + 3 tb extra-virgin olive
           - oil; divided
      2 lb (1/2" thick) boneless chuck
           - blade steak or steak tips
           - trimmed in 2" pcs
      1 lb Small tomatoes such as
           - Campari or Baby Roma
    3/4 lb Okra; trimmed, leaving tops
           - intact
 
  Equipment: 16 (12-inch) metal skewers
  
  Food editor Melissa Roberts owes the inspiration for this
  recipe to her brother in Boston, Jeff, whose signature summer
  dish is grilled sirloin tips marinated in bottled Italian
  dressing. Melissa marinates the steak in a homemade, full-
  flavored red-wine vinaigrette before grilling it alongside
  skewers of juicy tomatoes and okra.
  
  Marinate steak:
  
  Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt,
  and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream,
  whisking until emulsified.
  
  Toss steak with 1/2 tsp salt, then marinate in a sealed
  bag with 6 Tbsp vinaigrette, chilled, turning bag
  occasionally, at least 2 hours. Chill remaining
  vinaigrette.
  
  Make kebabs:
  
  Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium-high heat for gas)
  
  Meanwhile, toss tomatoes and okra with remaining 3 Tb oil
  and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers.
  Thread okra crosswise onto pairs of parallel skewers,
  leaving small spaces between pieces. Put on a tray.
  
  Thread steak onto remaining skewers, leaving small spaces
  between pieces (discard marinade). Put on another tray.
  
  Oil grill rack, then grill steak skewers, covered only if
  using a gas grill, turning once, about 5 minutes total for
  medium-rare (about 8 minutes if using steak tips). Transfer
  to a platter. Drizzle with some of remaining vinaigrette
  while hot and let stand 5 minutes.
  
  Grill tomato and okra skewers, covered only if using a gas
  grill, turning occasionally, until tomatoes just begin to
  wilt and okra is tender, 8 to 10 minutes total. Transfer
  to platter with steak and serve with any remaining reserved
  vinaigrette.
  
  Cooks’ notes:
  
  * Steak can be marinated up to 24 hours.
  
  * Steak and vegetable skewers can be grilled in a hot oiled
  large (2-burner) ridged grill pan.
  
  Recipe by Melissa Roberts
  
  June 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 07 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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