Monday, June 8, 2015

Grilled Sirloin and Vidalia Onion Skewers

· 1/3 cup apple cider vinegar
· 8 cloves garlic, minced
· 2 tablespoons grated Parmesan cheese
· 1 lemon, juiced
· 1 teaspoon paprika
· 1 teaspoon sugar
· ½ teaspoon dried oregano
· 2 pounds beef sirloin, trimmed and cut into 2-inch cubes
· 4 tablespoons butter, melted
· 1 teaspoon beef bouillon granules
· 6 to 8 bamboo skewers, soaked in water for 1 hour
· 4 large Vidalia onions, cut into 2-inch cubes

In a shallow dish, whisk together the vinegar, garlic, Parmesan, lemon juice, paprika, sugar and oregano. Add the beef cubes and marinate, covered, for 1 hour.
Light the grill or preheat the broiler. In a bowl, add the melted butter and bouillon and stir until the bouillon is completely dissolved.
Remove the beef from the marinade and discard marinade. Skewer the beef and onion cubes separately. Brush the onions and the steak with the butter mixture.
Put the skewers on the grill, or if broiling, transfer the skewers to a foil-lined baking sheet and broil. Turn once, until the onion is tender and the beef is cooked to the desired doneness.

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