Peppery Beef Kebabs with Braised Pearl Onions

Ingredients for Peppery Beef Kebabs with Braised Pearl Onions

• 60 small white pearl onions (450g )

• 1 cuillère à soupe de beurre non salé

• 1 cuillère à soupe de poivre noir grossièrement moulu

• 1 teaspoon finely chopped fresh rosemary

• 1 cuillère à soupe d'ail haché

• 2 cuillères à café de sel casher

• 1‚ pound (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat

• 20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point

• 40 (6-inch) bamboo skewers, soaked in water 1 hour

Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 60ml . Toss onions with juices.

Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.

Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.

Préchauffer le gril.

Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a grill pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don’t cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To grill kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)

Grill kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.