- 2 lbs Beef Tenderloin, Cut into 1 1/2 inch cubes
- 1 ½ cups Extra-virgin olive oil
- ¾ cup Red Wine Vinegar
- ½ cup freshly squeezed lime juice, (4-6 limes)
- 4 Jalapeno Peppers, seeded and chopped
- 8 cloves Garlic, coarsely chopped
- 2 cups fresh parsley, discard stems
- 1 cup fresh oregano leaves, discard stems
- 2 tsp red chile flakes
ingredients
directions
1. Trim the beef and cut into 1 1/2 inch cubes. Place in a shallow pan and set aside. |
2. Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, omegano and red chile flakes to the bowl of a food processor. Blend for 30 seconds, season with Kosher salt and freshly ground black pepper, then process for another 10 seconds (I did it a bit longer). Pour half of the sauce over the beef reserving the remainder. Toss the meat in the marinate until completely coated and refrigerate for 4 to 8 hours. |
3. If using bamboo skewers, place the skewers in a pan and cover with water. Soak for an hour. |
4. Place the beef cubes on skewers without crowding the pieces. Discard the marinade used for the beef. |
5. Now, I have a Big Green Egg so this is what I do. Set the Egg for direct cooking (no place setter). Preheat it to 450˚F. For a normal BBQ I'd say just preheat it to that temperature. |
6. Once the BBQ/Egg is well heated place the skewers on the grill and close the lid. You might have to cook in batches depending on how many skewers you have. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium. Make sure to grill on all sides. |
7. Transfer the cooked skewers to a platter and let the meat rest for 5 minutes before serving. Well, that is if you can fight off your guests. Put the remaining non-tainted marinade in bowls and serve with the skewers. |
