One thing I like most about the warm summer months is the chance to take advantage of the grill. Today we grilled beef kabobs marinated overnight in a scallion-parsley-jalapeno sauce. Not only is it quite tasty, it's also very simple to make. I used top round steak today but I recommend sirloin for a more tender kabob. We enjoyed the kabobs with grilled scallions, grilled pineapple and a garden salad dressed with homemade garlic-balsamic vinaigrette. We paired it with Paringa sparkling Shiraz, which has been making a regular appearance at our house lately. The only wine shop I've been able to find it at locally is Vino 100 in Newburgh.
Please keep in mind that the recipe below includes estimates of amounts as I never measure out ingredients when I cook...you know how it is, a little bit of this, a little bit of that.
1 lb beef cubed (preferably sirloin)
3 scallions chopped
1 handful of parsley
1 jalapeno chopped
1 tablespoon light soy sauce
1 tablespoon brown sugar
juice of one lime
1 tablespoon canola or olive oil
red onion cut into one inch squares
red bell pepper cut into one inch squares
green bell pepper cut into one inch squares
4 or 5 wooden skewers soaked in water
Puree in a blender the scallions, parsley, jalapeno, lime juice, brown sugar, soy sauce and oil. Season beef with salt and pepper. Marinate the beef in the puree for 1 hour or up to 24 hours. Keep the marinated beef chilled in the refrigerator. Remove the beef from the refrigerator for about 15 minutes before grilling. Thread the marinated beef cubes onto the soaked skewers alternating them with the onions and bell peppers. Grill for about 10 minutes or to your preferred doneness. Be sure to turn the kabobs during this time to ensure that all sides are browned. Let rest for a few minutes before serving.