'Tis the season for getting reacquainted with your barbecue and although entertaining a bunch of people in the backyard isn't quite permitted as of yet, your family or close friends are a good enough reason to sharpen those skills anyway.
Marinating meats is one of the best ways to maximize flavour and tenderness, especially when it comes to tougher cuts of Canadian beef like sirloin tip or round steak. All it takes is a few items you likely have kickin' around in your pantry and some time. The length of time you should marinate is up for debate, but generally should be no less than one hour and should not exceed 12 hours.
When it comes to assembling skewers with marinated beef and (vegetables), it is actually easier to do the skewer assembly beforehand. Most people use wooden skewers and allowing the wood to sit in the marinating liquid as well will prevent them from burning on the grill, sort of similar to when you soak a cedar plank before barbecuing with it.
Marinated beef skewers
Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours.
Meanwhile, prepare peanut sauce (recipe below) and set aside, refrigerating if held for more than 1 hour.
Thread beef cubes, onion and yellow and green peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, turning once, for about 5 minutes per side for medium-rare.
Serve with peanut sauce for dipping.
In medium saucepan, combine all ingredients and bring to boil over medium-high heat, stirring often.
Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly.
Stir in coconut milk and cook, stirring until heated through. Serve warm.
Watch: Dan Clapson makes marinated beef skewers on Global News
- 6 servings
- Prep Time:
- 15 minutes plus marinading time
- Cook Time:
- 15 minutes