Peppered Beef Skewers with Onion Horseradish
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brown sugar, firmly packed
In a bowl, mix garlic, soy and pepper.
Cut beef into 1/4" thick strips about 3" long and mix with seasonings.
Cover and chill for 1 hour or up until the next day.
Weave slender skewers through the meat, keeping strips flat.
Place on a grill 4-6" above a solid bed of hot coals (you can hold your hand at grill level for only 2-3 seconds).
Turn to brown evenly, about 4 minutes.
Serve meat, on or off skewers, with marmalade.
ONION-HORSERADISH MARMALADE: In a 10-12" frying pan over medium-high heat, mix onions, olive or salad oil and brown sugar.
Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes.
Add red wine vinegar, white wine and horseradish; stir often, uncovered, until liquid evaporates, about 6 minutes.
Serve warm, or cool and if made ahead, let cool, cover, and chill up to 3 days (makes about 1 cup).