| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Grilled |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef tenderloin; cubed |
| 1 |
c |
Tomato juice |
| 2 |
oz |
Red wine |
| 1 |
oz |
Red wine vinegar |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Garlic cloves; minced |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Cracked black pepper |
| 1 |
ts |
Kosher salt |
| 4 |
|
Skewers |
INSTRUCTIONS
In a non reactive bowl mix all wet and dry ingredients until blended. Place
beef cubes in bowl and toss until coated. Cover and marinate overnight in
the refrigerator. Place beef cubes on skewers. Place charcoal in a pyramid
shape and light. Wait until coals are gray and spread in a single layer for
the direct heat method. Spray grid with non stick spray and place over a
medium hot fire and cook 5 - 6 minutes per side or until desired doneness.
Prior to turning, brush with marinade. When all sides are cooked, remove
from grill and let rest for 5 minutes to complete cooking.
Serve with warm tortillas and grilled veggies if desired.
Recipe by: The Barbecue Man
Posted to KitMailbox Digest by Supersew <Supersew@aol.com> on Apr 13, 1998
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