Beef Kebabs With Remoulade Sauce Recipes

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BEEF KEBABS



Beef Kebabs image

Call them kabobs, kebabs, or shish kabobs. Either way, what's a summer grill without them? Marinate sirloin chunks in soy sauce with garlic, ginger, and olive oil. Skewer with veggies and get to grilling!

Provided by Elise Bauer

Categories     Dinner     Grill     Beef     Grill     Kabob     Kebab     Skewer

Time 1h

Yield 6

Number Of Ingredients 13

Marinade Ingredients:
1/3 cup extra virgin olive oil
1/3 cup soy sauce
3 tablespoons red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon minced fresh ginger
Freshly ground black pepper to taste
Kebab Ingredients:
1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1 - 2 medium red onions
1/2 - 1 pound button mushrooms

Steps:

  • Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
  • Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
  • Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
  • Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
  • Let rest: Let the meat rest for 5 minutes before serving.

Nutrition Facts : Calories 477 kcal, Carbohydrate 22 g, Cholesterol 104 mg, Fiber 3 g, Protein 34 g, SaturatedFat 8 g, Sodium 839 mg, Sugar 15 g, Fat 29 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY



Beef Kebab With Garlic Sauce Recipe by Tasty image

Here's what you need: nonstick cooking spray, beef sirloin, garlic, coriander powder, cumin, paprika, distilled white vinegar, olive oil, bell peppers, red onion, garlic cloves, salt, vegetable oil, lemon

Provided by Claire Nolan

Categories     Dinner

Yield 9 servings

Number Of Ingredients 14

nonstick cooking spray
2 lb beef sirloin, cut into 1 inch/25 mm cubes
1 tablespoon garlic, minced
½ teaspoon coriander powder
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon distilled white vinegar
½ cup olive oil
3 bell peppers, red, yellow and green, cut into 1 inch (2 cm) pieces
1 red onion, cut into 1 inch (2 cm) pieces
1 cup garlic cloves, peeled
1 teaspoon salt
4 cups vegetable oil
1 lemon, juiced

Steps:

  • In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
  • In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
  • Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
  • Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
  • Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
  • Preheat the grill on high.
  • To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
  • Cook 5-7 minutes on each side.
  • Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
  • Enjoy!

ROAST BEEF TENDERLOIN WITH REMOULADE SAUCE



Roast Beef Tenderloin with Remoulade Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

1 beef tenderloin (about 2 pounds/1 kg), at room temperature
1 tablespoon olive oil
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon tarragon vinegar
1 egg yolk
1/4 cup/60 ml olive oil
3/4 cup/175 ml peanut or safflower oil
2 to 3 tablespoons chopped gherkins
2 tablespoons capers
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh parsley
Freshly ground pepper
Salt
Lemon juice

Steps:

  • For the beef: Preheat the oven to 400 degrees F/200 degrees C. Drizzle the beef with the oil and sprinkle with salt and pepper. Weigh the meat and roast it for 12 minutes for the first pound and 10 minutes for each additional pound. (For 2 pounds/1 kg, about 25 minutes.) Remove from the oven and let sit at least 10 minutes before slicing.
  • For the remoulade sauce: Whisk together the mustard, anchovy paste, vinegar and egg yolk in a bowl. Add the olive oil, drop by drop, whisking constantly. Whisk in the peanut oil. The mixture should be very thick. Stir in the gherkins, capers, tarragon, chervil and parsley. Adjust the quantities of any of these to suit your taste. Grind in some pepper. Taste, and adjust the seasonings with salt and squirts of lemon juice.
  • Serve the remoulade sauce spooned over the beef.

BEEF KEBABS WITH REMOULADE SAUCE



Beef Kebabs with Remoulade Sauce image

Make and share this Beef Kebabs with Remoulade Sauce recipe from Food.com.

Provided by Doreen Randal

Categories     Meat

Yield 4-6 serving(s)

Number Of Ingredients 17

500 g rump steak, cut thick
1 clove garlic
2 tablespoons oil
1/4 teaspoon black pepper, freshly ground
1 onion
1 green pepper
100 g button mushrooms
2 egg yolks
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons capers
1/4 cup gherkin, chopped
1 teaspoon mustard seeds
2 teaspoons fresh tarragon, chopped
1 tablespoon parsley, chopped
to taste salt
to taste fresh ground pepper

Steps:

  • Cube the meat, discarding any fat.
  • Crush, peel and mash the garlic. Combine garlic, oil and pepper.
  • Peel and cut the onion into 5cm cubes.
  • Deseed and dice the green pepper into 5cm pieces.
  • Thread meat, onion, green pepper and mushroom on to soaked bamboo skewers. Brush each kebab with oil mixture then leave to marinate for 30 minutes.
  • Barbecue on a preheated barbecue until beef is medium rare or as preferred. Serve immediately with Remoulade Sauce.
  • REMOULADE SAUCE: Beat egg yolks until pale then start beating in the oil drop by drop. As the mixture thickens the oil can be added in a thin stream, but do not add too quickly or mixture will curdle.
  • Stir in the lemon juice, capers, gherkins, mustard, tarragon and parsley.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 607, Fat 51.5, SaturatedFat 11.4, Cholesterol 170.7, Sodium 316.6, Carbohydrate 8, Fiber 1.6, Sugar 3, Protein 28.9

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