Beef & Crimini Brochettes with Red Wine Vinaigrette

By HeatherS

Ingredients

• 1 medium red onion, quartered
• 2 Ib beef sirloin, cubed
• 6 large crimini mushrooms, cut into i-inch cubes
• 8 wooden skewers (soaked in water for 1/2 hour before grilling)
• 1/2 cup plus 2 tbsp olive oil
• 3 tbsp chopped fresh rosemary
• 1 tbsp cumin
• Vinaigrette
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 2 tbsp lemon juice
• 3/4 cup red wine
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper

Details

Servings 4
Preparation time 20mins

Preparation

Step 1

To prepare the brochettes: Break onion quarters into separate pieces. Skewer beef pieces, alternating with pieces of mushrooms and onion.

Pour the 1/2 cup of olive oil onto a flat plate. On another plate, mix rosemary and cumin. Roll skewers first in olive oil, then in rosemary and cumin mixture. Preheat grill and cook brochettes for about 8 to 10 minutes.

To prepare the vinaigrette: In a frying pan, heat the 2 tbsp of olive oil; gently saute chopped red onion and red bell pepper for 2 to 3 minutes. Lower heat and add lemon juice, wine, Dijon mustard, honey, salt and black pepper. Simmer for another 7 to 10 minutes.

Serve brochettes and red wine vinaigrette over couscous with grilled zucchini or eggplant.

Variation: replace beef with cubed chicken, turkey or even swordfish.