Beef Brochettes With Red Peppers and Coriander

Name: Beef Brochettes With Red Peppers and Coriander
Yield: 4 servings
Ingredients: 1 ½ pounds lean beef, like fillet or sirloin; 2 red onions, about ½ pound; 2 medium-size red peppers; 2 tablespoons fresh lemon juice; 2 tablespoons coriander seeds; 1 teaspoon chopped garlic; ¼ teaspoon red pepper flakes; ½ teaspoon cumin; 4 sprigs fresh thyme, or 1 teaspoon dried; ¼ cup dry red wine; 2 tablespoons honey; 2 tablespoons olive oil; 4 tablespoons coarsely chopped fresh coriander; Salt and freshly ground pepper to taste

By Pierre Franey

Published July 30, 1991

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1 ½ pounds lean beef, like fillet or sirloin
2 red onions, about ½ pound
2 medium-size red peppers
2 tablespoons fresh lemon juice
2 tablespoons coriander seeds
1 teaspoon chopped garlic
¼ teaspoon red pepper flakes
½ teaspoon cumin
4 sprigs fresh thyme, or 1 teaspoon dried
¼ cup dry red wine
2 tablespoons honey
2 tablespoons olive oil
4 tablespoons coarsely chopped fresh coriander
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.
Step 2
Cut the beef into 1-inch cubes. There should be 24 cubes.
Step 3
Peel and cut the onions into 24 1-inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook.
Step 4
Cut away and discard the pepper cores, veins and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.
Step 5
Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate 15 minutes.
Step 6
Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting.
Step 7
If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.