Recipe for Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions

Making the perfect Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions should only take approximately 1 hr 12 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions recipe can feed your family for 4 servings.

There are many different ways to make this Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions recipe.

Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions Popular Ingredients

• 1 cup packed fresh flat-leaf parsley
• 1 cup packed fresh cilantro leaves
• 2 heads garlic, unpeeled, halved horizontally
• 2 jalapeno peppers, tops trimmed
• 1/2 cup canola oil
• 18 ounces sirloin, cut into 1-inch dice
• 6-inch wooden skewers, soaked in cold water for at least 30 minutes
• Salt and freshly ground black pepper
• 12 green onions, trimmed
• Canola oil
• Sherry Vinegar Steak Sauce, recipe follows
• 1 cup packed fresh flat-leaf parsley
• 1 cup packed fresh cilantro leaves
• 2 heads garlic, unpeeled, halved horizontally
• 2 jalapeno peppers, tops trimmed
• 1/2 cup canola oil
• 18 ounces sirloin, cut into 1-inch dice
• 6-inch wooden skewers, soaked in cold water for at least 30 minutes
• Salt and freshly ground black pepper
• 12 green onions, trimmed
• Canola oil
• Sherry Vinegar Steak Sauce, recipe follows
• 4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
• 1/2 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
• 1/2 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Steps for making Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions

1. Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
2. Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
3. Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
4. Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
5. Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
6. Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
7. Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
8. Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
9. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
10. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

Popular Categories for this Recipe

• Grilled Steak
• Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
• Steak – A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.Besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak.Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives.Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. In a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.
• Food Processor – A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as “food processors”.Food processors are similar to blenders in many forms. A food processor typically requires little to no liquid during use, unlike a blender, which requires a set amount of liquid in order for the blade to properly blend the food. Food processors are used to blend, chop, dice, and slice, allowing for quicker meal preparation.
• Argentinean Recipes
• Beef – Beef is the culinary name for meat from cattle.In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.
• Main Dish
• Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
• Outdoor Party
• Recipes for Parties

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon