Charcoal-Grilled Beef Kebabs with Red Curry Marinade

Name: Charcoal-Grilled Beef Kebabs with Red Curry Marinade
Yield: Serves 4 to 6
Ingredients: 1 , medium onion, roughly chopped (1 3/4 cups); 6 , medium garlic cloves, roughly chopped; 3 tablespoons, red curry paste; 2 teaspoons, zest from 1 lime; 1/2 cup, packed fresh basil leaves; 2 teaspoons, grated ginger; 1/3 cup, beef broth (see note); 1/3 cup, vegetable oil, plus extra for cooking grate; 3 tablespoons, tomato paste; 2 teaspoons, table salt; 1 1/2 teaspoons, sugar; 3/4 teaspoon, ground black pepper; 2 pounds, sirloin steak tips, trimmed of excess fat and cut into 2-inch chunks (see note); 1 , large zucchini or summer squash (about 1/2 pound), ends trimmed, halved lengthwise, and cut crosswise into 1-inch-thick slices; 1 , large red or green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces; 1 , large red or sweet onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

0 comments

Appears in Cook's Illustrated September/October 2010

For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

SERVES4 to 6

TIME1½ hours, plus 1½ hours marinating

WHY THIS RECIPE WORKS

Well-marbled steak tips, with their beefy flavor and tender texture, proved to be the best choice for our charcoal-grilled beef kebabs. To the beef’s marinade, we added salt for moisture, oil for flavor, and sugar for browning. For even mor...

This is a members' feature.