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Beef Tri-Tip Skewers Marinated in Harissa and Yogurt*

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  • Beef Tri-Tip Skewers Marinated in Harissa and Yogurt*



    *OK, some of this is not 100% Primal (yogurt, hummus) but purists can leave out what they don't want & newbies can make use them while they transition.

    This is from the NY Times, a few weeks back. They also suggested serving w/ pita bread but obviously I left that out!


    Time: 30 minutes, plus 30 minutesí to 2 hoursí marinating


    1/2 cup harissa (sold in specialty stores)

    1/3 cup plain whole-milk yogurt, preferably Greek

    2 teaspoons kosher salt

    1 1/2 pounds beef tri-tip; top sirloin; London broil; flank, skirt or hanger steak, sliced 1/8- inch thick (ask butcher to do this)

    1 English cucumber, unpeeled, halved lengthwise and thinly sliced crosswise

    1 small red onion, halved and thinly sliced

    4 ounces black oil-cured olives, pitted and roughly chopped

    4 mint sprigs, leaves torn

    Sea salt

    Extra virgin olive oil, for brushing and drizzling

    16 ounces prepared hummus

    2 lemons, each cut in 4 wedges.

    1. In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.


    2. In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.


    3. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.


    Yield: 4 servings.

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