Skewering the beef and tomatoes on rosemary sprigs is a great way to add a pop of flavor, plus it makes a great looking skewer. If you don’t have rosemary simply thread on wood or metal skewers.
The key to getting a nice sear and golden brown color is to thoroughly pat the skewers dry after they come out of the marinade. If there is any marinade still left it will steam the meat and you'll end up with dull gray chunks of meat instead of getting those nice grill marks everyone loves to see.
Not sure what to serve with it? I'm always a sucker for a good Tempranillo. This hearty Spanish red is the perfect accompaniment to these skewers. If you're more of a beer person, try an American amber ale. One of my all time favorites is Prohibition Ale from San Francisco's own Speakeasy Brewery.
Rosemary Beef and Tomato Kabobs
1/4 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp. Dijon mustard
1 tsp. herbes de Provence
1/2 tsp. freshly cracked black pepper
1 pound sirloin, trimmed
1 wood or metal skewer
8 (4- to 6-inch) sprigs of rosemary
1 pint cherry tomatoes
Hot cooked rice
In a shallow baking dish, whisk together the first 4 ingredients and set aside.
Slice sirloin into cubes; using the skewer, insert into beef and remove. Thread rosemary sprigs into holes, alternating with tomatoes. Add skewers to the baking dish, turning to coat; let stand at room temperature 30 minutes.
Prepare indoor or outdoor grill to medium-high heat. Remove kabobs from marinade, discarding marinade, and pat dry. Place on grill and cook 3 minutes per side, or to desired degree of doneness. Remove and let rest 5 minutes before serving.
Serves 4
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