peppered beef skewers with onion horseradish

How To Make peppered beef skewers with onion horseradish

• 1

  In a bowl, mix garlic, soy and pepper.
• 2

  Cut beef into 1/4\" thick strips about 3\" long and mix with seasonings.
• 3

  Cover and chill for 1 hour or up until the next day.
• 4

  Weave slender skewers through the meat, keeping strips flat.
• 5

  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).
• 6

  Turn to brown evenly, about 4 minutes.
• 7

  Serve meat, on or off skewers, with marmalade.
• 8

  ONION-HORSERADISH MARMALADE: In a 10-12\" frying pan over medium-high heat, mix onions, olive or salad oil and brown sugar.
• 9

  Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes.
• 10

  Add red wine vinegar, white wine and horseradish; stir often, uncovered, until liquid evaporates, about 6 minutes.
• 11

  Serve warm, or cool and if made ahead, let cool, cover, and chill up to 3 days (makes about 1 cup).
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