Beef Skewers With Garlic Thyme Mojo Recipes

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Steps:

• Soak 16 wooden skewers. Preheat grill.
• Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden. Add chipotle puree, 3/4 cup cilantro, soy sauce and honey. Simmer 3 minutes. Remove from heat, transfer to medium-large bowl and let cool.
• Trim steak of all fat. Cut in strips 1/2 inch thick and 3 inches long. Add to bowl and mix to coat. Marinate 15 minutes.
• Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes. Add remaining cilantro. Season with salt and pepper. Remove from heat.
• Weave steak strips onto skewers. Grill about 3 minutes on each side, to desired degree of doneness. Arrange on platter. Whisk butter into sauce, serve with steak.

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

Steps:

• Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
• Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
• Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
• Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
• Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Steps:

• To make the skewers, pour the oil into a large heavy-based pan, add the garlic and cook over a low heat until cooked and starting to toast - take care not to burn. Tip in the cumin, stir briefly, then add the citrus juices, thyme and some seasoning. Allow to boil for several mins to concentrate and make a sauce. Cool.
• Put your pork into a bowl, and stir in three-quarters of the cooled marinade. Leave to marinate for 1 hr at room temperature or overnight in the fridge.
• When ready to serve, thread the pork onto 18 pre-soaked wooden skewers. Griddle for 2 mins on each side or until cooked. Arrange on a platter, pour over the remaining sauce and serve garnished with orange wedges.
• To make the coolers, put a handful of crushed ice into each of 6 tall glasses. Stir the lime juice and sugar together until the sugar dissolves, then tip into the glasses. Divide the lager, then the ginger ale between the glasses, top with lime slices and serve with the pork skewers.