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How To make Mesquite Grilled Brochettes Of Beef
1 1/2 lb Sirloin, Cubed
1/2 c Cabernet Sauvignon
1/4 c Red Wine Vinegar
1 t Thyme, Dried
1 Clove Crushed Garlic
1/2 c Olive Oil
2 tb Dijon Mustard
2 ds Tabasco Sauce
1/2 ts Ground Black Pepper
See Number 3 Below
1. Combine all ingredients and allow to marinad 6
hours at room temper- ture or 10-12 hours refrigerated. 2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
? red, green, and yellow peppers ? baby carrots ? tomatillo ? whole cloves of garlic ? zucchini ? baby turnips ? red onion 4. All vegetables except onions should be blanched for
2 minutes.
5. Grill over hot mesquite or charcoal to desired
degree of doneness, brushing occasionally with the remaining marinade. 6. Serve over couscous:
? 2 cups couscous ? 2 cups chicken stock or water ? Salt and pepper 7. Bring liquid to a boil, stir in couscous and let
stand covered for 4 minutes; fluff with a fork. 8. Garnish finished dish with small hot peppers and
tomatillo.
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Flank Steak is one of my all time favorite easy grill options when that steak craving hits. All you need is a little planning to allow it to marinate and a hot searing surface, and you're ready for tender grilled flank steak! Flank steak can be tender. Flank steak has excellent beefy flavor. Flank steak is cheap. This flank steak recipe is your next dinner!
Ingredients:
1 Flank Steak
2 Tablespoons cracked black pepper
1 Tablespoon kosher salt
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???? BEEF “FINGER” RIBS are not the most famous or most popular cut ...
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...but believe me when I tell you these little known beef ribs are some of the best tasting beef ribs you will ever have. Often you’ll find them in stores or markets already cut in half and the meatier part is called “center cut” ribs.
These are simple, old school ribs so you don’t need brines or multiple rub layers or fancy cooking. Finger ribs come from just below the ribeye and that’s one of the reasons they are so incredibly flavorful and delicious. They are full of collagen and intramuscular fat just like the ribeye BUT they are NOT tender like a ribeye until you cook them just right.
I usually like to give them a good little sear then finish them indirect or low n slow like 250 degrees till they render the collagen and fat and become oh-so-soft and silky delicious. But for this video I cooked these old school style over an open fire with just the right amount of heat and smoke till they were done, then rested them in foil for a bit and boy were they super good. Let’s fire it up and cook some BEEF FINGER RIBS the old school way!