Preparation: 15 minutes
Marinating Time: minimum 1 hour
Cooking: 10 minutes
Servings: 4
8 x 2 oz tenderloin steaks, 1-inch thick
4 green onions
2 Tablespoons fresh lime juice
1/3 cup olive oil
2 Tablespoons grated onion
2 Tablespoons fresh grated ginger root
1 clove garlic, crushed
1 teaspoon red pepper flakes
1 teaspoon ground coriander
1 teaspoon turmeric
salt, to taste
Preparation:
Place 2 steaks side by side on a tray. Push one skewer diagonally through both steaks. Push a
second skewer diagonally, in the opposite direction to the first skewer, to secure the 2 steaks
together, forming a cross with the 2 skewers. Thread half of a green onion on to the pointed end
of each of the skewers. Repeat with remaining steaks, skewers, and green onions. Combine lime
juice, olive oil, onion, ginger, garlic, red pepper flakes, coriander, turmeric and salt in a bowl.
Pour mixture over skewered steaks. Cover and refrigerate for at least 1 hour.
Grilling instructions:
On barbecue, grill over medium-high heat for 3 minutes per side for rare, 4 minutes per side for
medium rare, 6 minutes per side for well done.
In oven, preheat broiler. Broil for 3 minutes per side for rare, 4 minutes per side for medium rare,
6 minutes per side for well done.
Skewer and marinate steaks up to 8 hours in advance. Cover and refrigerate. For a complete
meal, serve these brochettes with a vegetarian chop suey. It is so easy to stir-fry some
vegetables! And for the sauce, simply add the reserved marinade of the brochettes that you will
have boiled beforehand. And make sure vegetables remain crispy-they are so much tastier and
more nutritious that way!
Comments
looks good