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[http://www.scda.state.sc.us/recipes/beef.htm Beef Recipes] by the South Carolina Department of Agriculture, public domain government resource—original source of recipe |
[http://www.scda.state.sc.us/recipes/beef.htm Beef Recipes] by the South Carolina Department of Agriculture, public domain government resource—original source of recipe |
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=== Marinade === |
=== Marinade === |
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* ½ cup country [[Dijon-style mustard]] |
* ½ cup country [[Dijon-style mustard]] |
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| − | * ½ cup [[ |
+ | * ½ cup [[soy sauce]] |
* ¼ cup [[honey]] |
* ¼ cup [[honey]] |
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* 2 tablespoons fresh [[lime juice]] |
* 2 tablespoons fresh [[lime juice]] |
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Revision as of 23:28, 5 December 2010
Beef Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Ingredients
- 1½ pounds boneless beef sirloin steak, cut 1½" thick
- 5 – 6 green onions, white part only, cut into 1 inch pieces
Marinade
- ½ cup country Dijon-style mustard
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons fresh lime juice
- 4 teaspoons bottled or fresh minced garlic
- 1 tablespoon ground red pepper
Directions
- Combine marinade ingredients in large, shallow bowl.
- Remove and reserve ½ cup for basting.
- Cut beef steak into 1½ inch cubes.
- Add beef to remaining marinade in bowl; toss to coat.
- Cover and marinate in refrigerator 20 minutes to 24 hours.
- Remove beef from marinade; discard marinade.
- Alternately thread beef and green onion pieces evenly onto four 12" metal skewers.
- Place skewers on grid over medium, ash-covered coals.
- Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, basting frequently with reserved ½ cup marinade and turning occasionally.
Note
Place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 14 to 16 minutes for medium rare to medium doneness, basting frequently with ½ cup marinade and turning once.