
King-Size Beef Kabobs with Salsa Verde

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I love kabobs but always hated that stuff didn't cook evenly most of the time. Overdone meat with still raw onions and peppers or even worse rubbery shrimp with raw veggies. About 5 years ago I was making them weekly over the summer and finally had a light bulb moment and solved my cooking problem. I sacrificed the impressive, colorful presentation and started cooking things separately. Skewers of peppers, skewers of beef, skewers of shrimp etc....(I still cook beef and mushrooms toghether) As everything gets done, I just push the stuff off the skewers and into a warmed stoneware bowl my Mom used to raise bread dough in, and cover it with a plate. Everything stays warm and gets done properly.
ingredients
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serves: 4-6
2 pounds top sirloin (about 1 1/2 inches thick)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
12 slices ripe tomato [optional]
SAUCE:
1 cup lightly packed Italian parsley leaves, with some stems attached
1 tablespoon capers, rinsed and drained
2 anchovy fillets, coarsely chopped
2 hard-cooked egg yolks
6 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 747
- Total Fat: 58.5 g
- Saturated Fat: 16.3 g
- Trans Fat: 0 g
- Cholesterol: 264 mg
- Sodium: 646.4 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.4 g
- Sugars: 1.8 g
- Protein: 49.1 g
preparation

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