Rating: 3.55 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
  • 11 Ratings

If you like, substitute rib-eye tenderloin for the less-expensive sirloin. The skewers can be assembled in the morning and left to marinate all day in the refrigerator.

Everyday Food, July/August 2004

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Recipe Summary test

prep:
20 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice beef into cubes (see Cook's Note). Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.

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  • In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in the refrigerator, turning periodically.

  • Heat grill to high and lightly oil grates.

  • Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Cook's Notes

Slicing the Beef: Cut the cubes almost in half, leaving about 1/4 inch of meat intact. This ensures that the inside of the cubes cooks at the same rate as the outside.

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Reviews

11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0