Recipe by That Napa Chicken Ranch
We love to sit on the deck and watch the grapes grow. This is perfect to have ready in the fridge on a lazy afternoon. Try it over a rice pilaf with vegetables cut in for an easy no fuss meal.
- 1⁄4 cup Dijon mustard
- 4 garlic cloves, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rosemary
- 2 teaspoons paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 lbs beef tenderloin or 2 lbs tri-tip steak, well trimmed
- 2 medium sized onions, cut into quarters
Directions See How It's Made
- Note: Use Metal or wooden skewers (soak the wood skewers in water first to keep from burning).
- To make the marinade:.
- Well before bbq time, whisk the marinade ingredients together- I like to put it all into a jar with a tight fitting lid and shake!
- To make the kabobs:.
- Heat your grill to high.
- Cut the beef up into chucks about 1 ½ square.
- Alternate the beef cubes with the onion pieces- keep it to just a couple per skewer- they will cook up better that way. Place the kabobs in a long shallow dish and cover with about half the marinate. Place this in the refrigerator for at least one hour- turn occasionally to soak up the marinade.
- Bring out of the refrigerator to come to room temperature before cooking (that way they can cook faster without drying out).
- Grill the kabobs, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare.
- Serve over a bed of hot rice with the remaining sauce on the side. (I love a good pilaf with this dish).