Beef Skewers with Romesco Sauce |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3/4 cup(s) 1/2-inch cubes stale bread |
1/3 cup(s) marcona almonds |
2 small garlic cloves, chopped |
1 small tomato, seeded and coarsely chopped |
1 cup(s) drained roasted red bell peppers |
2 1/2 teaspoon(s) sherry vinegar |
3/4 teaspoon(s) fine sea salt |
1/4 teaspoon(s) smoked paprika (piment³n) |
2 tablespoon(s) extra-virgin olive oil |
1 tablespoon(s) extra-virgin olive oil |
1 clove(s) garlic, minced |
1 teaspoon(s) sweet paprika |
1 teaspoon(s) ground cumin |
1/2 teaspoon(s) fine sea salt |
pinch cayenne or hot paprika |
1 1/4 pound(s) beef sirloin, trimmed of fat and cut into 1-inch cubes |
Directions:
1. For the sauce, combine bread and almonds in a food processor and process until finely ground. Add garlic, tomato, peppers, vinegar, salt and smoked paprika; process until puréed, stopping to scrape down the sides of the bowl once or twice. With the machine running, pour the oil through the feed tube. Transfer to a bowl.
2. For the beef, soak 12 small (6-inch) bamboo skewers in cold water for at least 30 minutes before cooking. In a large bowl, whisk together oil, garlic, sweet paprika, cumin, salt and cayenne. Add beef cubes, toss to coat, and set aside for at least 10 minutes, or refrigerate up to 1 day.
3. Heat a grill pan over high heat or prepare an outdoor grill for medium-heat cooking. Thread 3 to 4 beef cubes on each skewer, being sure that the tip is covered by beef. Grill, turning occasionally, until beef is browned, 4 to 5 minutes on an outdoor grill and 6 to 7 minutes on a grill pan. Serve the skewers hot with room temperature Romesco sauce.
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