Beef Skewers With Garlic-Thyme Mojo
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup extra virgin olive oil
- 2large garlic cloves, chopped
- 1canned chipotle chile, pureed, or 1 dried chipotle chili, soaked in hot water, drained and minced
- 1cup chopped cilantro leaves
- 1tablespoon soy sauce
- 1teaspoon honey
- 2pounds boneless sirloin steak, 1 inch thick
- 1teaspoon chopped fresh oregano
- 2teaspoons chopped fresh thyme leaves
- ½cup chicken stock
- Juice of 1 lime
- Salt and freshly ground black pepper
- 1tablespoon cold unsalted butter
Nutritional analysis per serving (6 servings)
470 calories; 36 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak 16 wooden skewers. Preheat grill.
- Step 2
Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden. Add chipotle puree, ¾ cup cilantro, soy sauce and honey. Simmer 3 minutes. Remove from heat, transfer to medium-large bowl and let cool.
- Step 3
Trim steak of all fat. Cut in strips ½ inch thick and 3 inches long. Add to bowl and mix to coat. Marinate 15 minutes.
- Step 4
Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes. Add remaining cilantro. Season with salt and pepper. Remove from heat.
- Step 5
Weave steak strips onto skewers. Grill about 3 minutes on each side, to desired degree of doneness. Arrange on platter. Whisk butter into sauce, serve with steak.
Private Notes
Comments
Made this tonight. Had tenderloin tips from D’Artagnan in the freezer. This was so delicious. Spicy, but not too spicy. We commented several times during dinner just how delicious the marinade was for the meat. Did not have chicken stock so the sauce was more chopped herbs and butter.
Very tasty. Added veggies on skewers zucchini onions red peppers and hanger steak.
I have children in the household so I decided to make this without the chipotle. I doubled the recipe and put 1/2 teaspoon chipotle powder in to give some of the taste. I wasn't sure if you are supposed to brush on the ingredients in step 4 before grilling and in the end, we served that sauce for dipping. We did not use butter in the sauce because of food allergies. We liked it both ways, with the dipping sauce and without. This was enjoyed by all.
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