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| SIRLOIN AND VEGETABLE KEBABS |
| 4 teaspoons whole coriander seeds, finely ground |
| 4 teaspoons anise seeds, finely ground |
| 1 tablespoon minced garlic |
| 1 tablespoon ground paprika |
| 1/4 teaspoon cayenne pepper |
| 1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes |
| 20 small white button mushrooms (10 ounces) |
| 12 red pearl onions (3 ounces), peeled and cut in half lengthwise |
| Freshly ground black pepper |
| 1. Heat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. |
| Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until |
| combined. Add sirloin cubes, and stir to coat. |
| 2. In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with |
| salt and pepper; toss to coat. |
| 3. Divide steak among four skewers; thread, leaving 1/2 inch between each cube. Divide |
| vegetables among another four skewers; thread. |
| 4. Grill the sirloin kabobs until well browned and medium rare, and grill the vegetable kabobs until |
| glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers. |
| Photograph by: Beatriz Da Costa |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated