Beef Brochettes With Red-Wine Marinade

Ingredients

• 1 ½ pounds lean beef, like filet mignon or sirloin
• 2 red onions, about 1/2 pound
• 2 large green peppers
• 8 cherry tomatoes
• 1 tablespoon lime juice
• 1 tablespoon ground coriander
• 2 teaspoons finely chopped garlic
• ¼ teaspoon hot pepper flakes
• ½ teaspoon ground cumin
• ½ cup dry red wine
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• Salt and freshly ground pepper to taste
• 4 tablespoons coarsely chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    344 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 39 grams protein; 112 milligrams cholesterol; 230 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
2. Peel and cut the onions into 24 1-inch cubes.
3. Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
4. In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
5. Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
6. If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
7. Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

45 minutes