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Marinated Skewered Steak
RecipeBeef Cuts
Marinated Skewered Steak
Tenderloin steak skewered with mushrooms, bell peppers and corn, and served on tortillas with beans and a cilantro-onion dipping sauce.
Yield: 24 servings
Dipping Sauce: 
1. Combine oil, vinegar, onions, garlic, parsley, cilantro, oregano, salt, black pepper and cayenne pepper; blend well.
Olive oil1 1/2 cups
Red wine vinegar3/4 cup
Onions, finely chopped15 ounces
Garlic cloves, pressed1/2 ounce
Parsley, chopped3/4 cup
Cilantro, chopped3/4 cup
Dried oregano1 tablespoon
Salt1 1/2 tablespoons
Black pepper, freshly ground1 tablespoon
Cayenne pepper3/4 teaspoon
2. Pound steaks to flatten slightly.

3. On each of 24 metal skewers, thread 2 mushrooms, 2 chunks bell pepper, 2 garlic clove halves, 2 rounds corn and 1 steak.
Beef Tenderloin Steaks (IMPS/NAMP 1189)24
Whole mushrooms48
Red bell peppers, cut into 1-inch squares48 pieces
Garlic cloves, cut in half24
Corn on the cob, sliced into 1/2-inch rounds48 pieces
4. For each serving: Grill 1 skewer to desired doneness, basting with some of the dipping sauce. Overlap 2 tortillas on serving plate. Top with grilled skewer, 1-1/2 ounces beans and chili pepper half.

Accompany with 1 ounce dipping sauce. Garnish with fresh thyme.
Corn tortillas28
5-inch chile peppers, halved lengthwise12
Fresh thyme leaves24

Nutrition information per serving: 592 calories; 28 g fat(7 g saturated fat; 16 g monounsaturated fat); 138 mg cholesterol; 552 mg sodium; 30 g carbohydrate; 4.0 g fiber; 53 g protein; 15.4 mg niacin; 1.2 mg vitamin B6; 2.7 mg vitamin B12; 4.4 mg iron; 56.4 mg selenium; 9.6 mg zinc; 186.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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