Brochetas de carne

Ingredientes

• 1.5 - 2 pounds sirloin or teres major, cut into 1"- 1.5" cubes
• 2 cloves garlic, crushed
• 1/2 cup chopped red onion (about 1/4 of an onion)
• 1/4 cup soy sauce
• 1/2 lime juiced (1/2 tablespoon juiced)
• 1 sprig rosemary (about 8" long)
• 1/2 cup beer (lager or pale ale)
• 1/4 cup parsley, finely diced (or processed in a food processor)
• 1 jalapeño very finely diced (or processed in a food processor), equivalent of 2 tablespoons
• 1 large clove garlic, very finely diced (or processed in a food processor), 1/2 tablespoon
• 2 tablespoons olive oil
• 1/2 lime juiced (1/2 tablespoon juiced)
• 1/4 teaspoon kosher salt
• 10 Cherry tomatoes (about 4 oz)
• 1/2 Large red onion, cut into 1" cubes
• 1 Red bell pepper, cut into 1" cubes
• 6 Cremini mushrooms (cut in half if they are large)

Preparación

1. 1

   --- For the Marinade: ---

2. 2

   Trim steak and cut up into one inch cubes.

3. 3

   Place steak cubes and all marinade ingredients into a large gallon size seal-able bag. Mix together, and try to squeeze out excess air.

4. 4

   Place the bag in a large bowl, and into the refrigerator for 1 hour (no more than 2 hours).

5. 5

   --- Easy Jalapeño Parsley Chimichurri: ---

6. 6

   Combine all ingredients in a medium size bowl. Sprinkle over the top of skewers.

7. 7

   The chimichurri can be made up to three days in advance and kept in the fridge. Bring to room temperature before using.

8. 8

   --- For the Beef Skewers: ---

9. 9

   Soak wooden skewers for at least one hour prior to grilling. Prepare grill for direct cooking.

10. 10

    Place ingredients on the skewer. We add three pieces of meat and alternate the other ingredients (we like onions, mushrooms, and red bell peppers) in between the steak.

11. 11

    Place over direct heat and rotate every three minutes until the internal temperature of the beef reaches at least 124 degrees for rare, 135 degrees for medium rare.

12. 12

    While resting add the Chimichurri and then serve and enjoy!