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Beef And Crimini Brochettes With Red Wine Vinaigrette
Ingredients
- 1 med red onion, whole
- 1 med red onion, minced
- 2 lb beef, sirloin, cubed
- 6 lrg crimini mushroom, minced
- 1/2 c. extra virgin olive oil, plus
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh rosemary
- 1 Tbsp. cumin
- 1 x sweet red pepper, minced lemon, juice
- 3/4 c. red wine
- 1/2 tsp salt
- 1/2 tsp grnd black pepper
- 8 x wooden skewers
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
Directions
- Cut the whole onion into quarters and separate the pcs. Skewer the beef pcs alternating with pcs of mushrooms and onion.
- Pour extra virgin olive oil onto a flat plate. On another plate, mix the rosemary and cumin. Roll the skewers first in extra virgin olive oil, then in the rosemary and cumin. Grill in brochettes for about 8 to 10 min.
- In a skillet, heat the 2 Tbsp. of extra virgin olive oil and gently saute/fry the minced red onion and red pepper for 2 to 3 min. Lower heat and add in lemon juice, red wine, Dijon mustard, honey, salt and pepper. Simmer for another 7 to 10 min.
- Serve brochettes and red wine vinaigrette over saffron couscous with grilled zucchini or possibly eggplant.
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