Peppery Beef Kebabs

By LoriCaputo

Ingredients

• 1 lb. white pearl onions
• 1 tbsp. butter
• 1 tbsp. black pepper
• 1 tsp. finely chopped rosemary
• 1 tbs. minced garlic
• 2 tsp. salt
• 1 lb. (1/2 inch thick) boneless sirloin steaks, trimmed of excess fat
• 20 (4 inch long) rosemary braches, stripped of all but 1 1/2 inch of top leaves and bottoms cut diagonally to a point)

Details

Servings 20
Cooking time 4mins

Preparation

Step 1

Blanch onions in a large pot of boiler water for 1 minute and drain, cool under cold running water. Cook onions in butter over moderate heat about 3 minutes. ADd salt, pepper, and enough water to cover onions and boil, partially covered until tender but not falling apart(about 15 minutes). Transfer onions to a bowl and boil juices until reduced to 1/4 cup. Toss onions with juices.

Combine the pepper, rosemary, garlic, and salt and rub both sides of the steak. Cut meat into 3/4 inch cubes. Thread 1 onion and then 1 steak cube on each rosemary branch.

Preheat broiler.

Arrange some of the kebabs in a row along 1 side of an oiled rack of a broiler pan so that the leaf ends of the rosemary branches point toward the middle of the pan, cover the rosemary branches with foil. Arrange another row of kebabs over the foil, covering the exposed ends in the same manner.

Broil kebabs 2 inches from the heat until beef is seared on 1 side but still medium rare. Serve immediately.

You can chill raw kebabs, covered, on broiler pan for 4 hours.