Beef Brochettes with Capers and Parmesan
Beef Brochettes with Capers and Parmesan
Ingredients
- 1 1/2 lb (675 g) beef flank steak, cut against the grain into 1/2-inch (1-cm) slices
- 1/4 cup (60 ml) olive oil
- 3 tablespoons (45 ml) pickled capers, drained and chopped
- Grated zest of 1 lemon
- 2 tablespoons (30 ml) lemon juice
- 3 cloves garlic, chopped
- 3 green onions, chopped
- 2 anchovy fillets, chopped
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- Salt and pepper
- 20 wood
- Grated Parmigiano-Reggiano
Instructions
- In a Pyrex dish or large sealable plastic bag, combine all the ingredients except the cheese. Cover the dish or seal the bag and refrigerate for 12 hours or longer (up to 3 days).
- Preheat the grill, setting the burners to high.
- Thread the meat on the skewers. Season with salt and pepper. Grill to rare, 1 to 1 1/2 minutes per side.
- Arrange the brochettes on a platter or wood plank. Sprinkle with Parmigiano-Reggiano and serve immediately.
- Serve with Three-Onion Papillote or Stacked Potato Salad.
Beef Brochettes with Capers and Parmesan