Text 6497, 84 rader
Skriven 2011-02-01 05:33:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 699
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak, Tomato & Okra Kebabs
 Categories: Bbq, Beef, Vegetables
      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" pieces
      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); see "Grilling Procedure."
  
  Meanwhile, toss tomatoes and okra with remaining 3 Tbsp 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
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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