Enjoy alongside a bright green salad
2 lbs beef tenderloin or sirloin grilling steak (1 inch thick)
cherry tomatoes – left whole
1 large red onion – quartered and separated
2 bell peppers – sliced large enough to skewer
1 Tablespoon Barcelona Bodega Spice BlenZ*
*order on-line or by phone from The Chef’s Pantry & Catering Co
2 Tablespoons Tequila
6 garlic cloves
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon unsweetened cocoa powder
1 tablespoons cumin
2 teaspoons cinnamon
1 chipotle pepper in adobo sauce – chopped
1 1/2 teaspoons sea salt
2 Tablespoons tomato paste
Put all marinade ingredients in food processor and mix until smooth and thick. Spoon into a large, resealable freezer bag.
Cut the beef into 1 inch cubes, rub all over with the BlenZ, add to the marinade. Seal the bag and massage the marinade into the beef. Place in the refrigerator for 1 hour. Be sure to remove the beef from the fridge at least 30 minutes prior to grilling.
Assemble the skewers by alternating a beef cube, piece of onion, bell pepper and cherry tomato.
Heat your grill over medium high heat and grill skewers on each side for approximately 4-6 minutes,
or, to your desired doneness.
Drizzle the Brochetas with Cilantro Pesto:
Blend all ingredients until smooth.
1-2 garlic cloves, 1/2 cup olive oil, juice from 1/2 a lemon, 1/2 teaspoon sea salt, 1 large bunch cilantro.
CHEF PAMELA E.