There are no vegetables to clutter up the skewer in this recipe for King-Sized Beef Kabobs With Salsa Verde. It’s all steak, seasoned, grilled and served by the bite.
The kabobs are easy and fast to prepare, though it’s recommended they spend an hour melding with their seasonings before hitting the grill for about 8 minutes. The salsa adds a savory kick to the meal, augmented by sliced tomatoes (try some heirlooms). Next week: Grilled Thin-Crusted Pizza
KING-SIZED BEEF KABOBS WITH SALSA VERDE
Yield: 4 to 6 servings
FOR SAUCE: 1 cup lightly packed Italian
parsley leaves 1 tablespoon capers, rinsed
and drained 2 anchovy fillets, coarsely chopped 2 hard-cooked egg yolks 6 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar 1 /4 teaspoon kosher salt 1 /4 teaspoon freshly cracked
FOR KABOBS: 2 pounds top sirloin,
about 1 1 /2 inches thick 1 /2 teaspoon freshly ground
black pepper 1 /2 teaspoon granulated garlic 2 tablespoons extra-virgin olive oil 1 /2 teaspoon kosher salt 12 slices ripe tomato (optional)
Procedure: 1. In a food processor, finely chop the parsley, capers, anchovy fillets and egg yolks. With the machine running, add the oil in a steady stream, then add the vinegar, salt and pepper. The sauce can be made up to one day in advance and kept, covered, in the refrigerator. Stir sauce just before serving. 2. Trim the sirloin of excess fat and cut into 1 1 /2-inch cubes. Season with the pepper and granulated garlic, pressing the spices into the meat. Place the meat in a medium bowl, cover with plastic wrap and refrigerate for about an hour. 3. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Add the oil to the bowl, toss to coat the meat evenly, and thread the meat onto skewers. Sprinkle with salt. 4. Grill the kabobs on all four sides over direct high heat until cooked to desired doneness, 7 to 8 minutes for medium-rare, turning four times. Serve warm with the sauce on the side and sliced tomatoes, if desired.
Source: "Weber’s Real Grilling"