We had a nice piece of beef and She Who Must Be Obeyed likes brochettes. I have found that making what she likes has many benefits.
I have to admit, I really don’t get brochettes. Why put the meal on a stick when you are having a sit down meal? I do admit they look very pretty and there is more surface area exposed to the marinade.
Regardless, I cut 10 oz of sirloin tip steak into 12 pieces about 1/2 inch thick and an inch long. The thinner dimension allows for the meat to cook before the vegetables char too much.
I mixed red wine, Dijon Mustard, Worcestershire sauce and honey into a marinade. I put the beef in it and let it sit in the fridge for 3 hours.
I removed the beef and reserved the marinade. I boiled the marinade for a few minutes to kill any bacteria that might have transferred from the meat and set it aside.
I mixed pepper, onion powder, garlic powder and salt together and then sprinkled it over the marinated meat. I cut up four squares of white and red onion, sweet peppers and a cut 2 large mushrooms in half.
I slid the pieces on bamboo skewers that had soaked in water in the following order; white onion, beef square, mushroom, beef square, pepper, beef square and white onion.
I had my Weber Genesis Grill preheated with the burners on high. I put the brochettes on and cooked for about 3 minutes a side for medium rare. I turned once during cooking and brushed with the reserved marinade when I turned them.
We served them with some coleslaw and pasta.
While I admit I wouldn’t do brochettes for myself, these were simple, very tasty and looked good. The red wine gives a nice sharp flavour and the other ingredients and rub give it a good complexity that complements the beef.
She Who Must Be Obeyed was pleased which means these will be made again.
The Old Fat Guy
- 285 grams (10 oz) sirloin tip steak
- 50 ml (1/4 cup) red wine
- 5 ml (1 teaspoon) Dijon mustard
- 5 ml (1 teaspoon) Worcestershire sauce
- 5 ml (1 teaspoon) honey
- 3 ml (1/2 teaspoon) salt
- 1 ml (1/4 teaspoon) ground pepper
- 3 ml (1/2 teaspoon) onion powder
- 3 ml (1/2 teaspoon) garlic powder
- 4 squares of white onion
- 4 small mushrooms or 2 large cut in half
- 4 squares of sweet pepper
- 4 squares of red onion
- 4 bamboo skewers, soaked for 30 minutes in water
- Cut the beef into 12 pieces roughly 1/2 inch thick and 1 inch long.
- Mix the wine, mustard, Worcestershire sauce and honey together.
- Toss the beef in the wine mixture and marinade two to four hours, stirring occasionally.
- Take the beef from the marinade.
- Boil the marinade for 3 minutes and set aside.
- Mix the salt, pepper, onion powder and garlic powder together.
- Sprinkle the seasonings over the beef cubes.
- Put the vegetables and meat on the skewers starting with one of the vegetables and alternating with the beef.
- Grill on a hot barbecue grill to desired doneness (3 minutes a side for medium rare on my grill).
- Turn the meat half way through cooking and brush with reserved marinade.