Question ID: 2000-14006-0-1-3-4
Recipe Description
Cube the beef tenderloin into chunks of about 1.5 - 2 inches square. Place the cubed beef in a glass container suitable for marinating (so your plastic containers won't get stained), and pour the marinade over the top. Mix well and then cover and refrigerate for about three hours.
Preheat a grill or stove-top cast iron grill to medium to medium/high heat. While it is preheating, chop up the green onions.
Carefully place the meat on the skewers, taking care to leave about three inches of skewer free to use as a handle - this will also help to prevent overloading the skewer and having them break during cooking. Once the meat is on the skewers, it is time to make some dipping sauce.
Divide the ricotto paste between 2 small bowls. Add the chopped green onions and stir. Garnish the top with a few more green onions.
Lightly oil the grill or spray with cooking spray. Place the beef skewers along one side of the grill for 2 minutes. Roll the skewers 1/4 turn and add more skewers. Grill for 2 more minutes. Keep this 1/4 turn, 2 minutes,1/4 turn process going until all the skewers have grilled on all 4 sides. The goal is to heat the meat but leave it succulent and tender inside. 2 minutes per side should result in medium-rare meat. If you prefer purple centers, shorten the time to 1.5 minutes per side. The skewers that come off the griddle first will get just the right amount of time to rest while the others continue through the process.
We served our beef skewers in a traditional fashion with a couple of skewers on a corn husk and a half ear of corn along with a small bowl of our dipping sauce.
Question & Answer
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