Recipe by dianegrapegrower
I think I found this idea in Cooks Illustrated, but it was so easy, I didn't save the article. The marinade flavors the meat, and will protect it during grilling so that your kebabs won't dry out. It will not, however, tenderize a tough cut of meat, since it has no acid in it. Choose a nice cut of beef: strip steak, a thick loin steak (sometimes labeled as london broil), or tri-tip roast all work nicely here. (times do not include marination)
Top Review by FrenchBunny
I chose a nice thick rib eye. I didn't go with the onions though. This marinade was so simple and quick but so delicious. I can see that you have to start with a good cut of beef first and with what I chose it was so tender and fall apart. Thanks for such a yummy recipe dianegrapegrower.
- 1 1⁄4 lbs beef (see description above)
- 3 -4 tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- 2 tablespoons crushed garlic
- 1 onion, cut in 2-inch squares, and layers separated (optional)
Directions See How It's Made
- Cut the beef into 1-1/2" to 2" cubes. Cut each cube almost in half (it will look like an open book) This lets the marinade get inside to flavor the beef further.
- Combine the remaining ingredients, except onion, in a medium bowl. Add the beef cubes, and thoroughly combine. Make sure that the marinade gets into the cuts in the cubes. (I use my hands). Cover, and let marinate, in the refrigerator, for 1-6 hours.
- Preheat and clean your barbeque. Skewer the beef, closing the slit you cut earlier in each piece. (If you think of the cube as looking like a book, the skewer is piercing the front and back covers) Alternate with onion pieces (if using). Grill over indirect heat until done to your preference. Serve.