- --For the beef
- 3 ⅓ tablespoons achiote seeds
- 3 ⅓ tablespoons black peppercorns
- 1 ¼ teaspoons cumin seed
- 1 ¼ teaspoons ground cinnamon
- 10 cloves garlic, minced
- 10 lime juice
- 1 ¼ cups olive oil
- 3 ⅓ tablespoons salt
- 10 lbs beef sirloin tip, trimmed 1" cubes
- --For the chimichurri
- 1 ¼ quarts cilantro leaves, packed
- ⅝ quart flat-leaf parsley leaves,, packed
- 20 cloves garlic, halved
- 10 jalapeño chile pepper, seeded
- ⅓ cup fresh oregano, chopped
- 2 ½ tablespoons salt
- ⅝ quart olive oil
- 1 cup white wine vinegar
- 1 cup fresh lime juice
- ----
- 40 bamboo skewers, soaked 30 minutes
ingredients
directions
1. To prepare beef, using a mortar and pestle, grind the achiote, peppercorns, cumin, |
2. and cinnamon into a fine powder. Transfer the spice mixture to a large |
3. non-reactive mixing bowl. Add the garlic, lime juice, olive oil, and salt and |
4. stir to form a smooth paste. Add the beef and stir to coat well. Cover and |
5. refrigerate for at least 4 hours or as long as overnight. |
6. To make the chimichurri, in a food processor or blender, combine the cilantro, |
7. parsley, garlic, jalapeños, oregano, salt, olive oil, vinegar, and lime juice and |
8. process to form a smooth puree. Transfer to bowl, cover, and refrigerate until |
9. ready to serve. Bring to room temperature before serving. |
10. Prepare a hot fire in a grill. |
11. Remove the beef from the marinade and thread the beef onto the skewers so that the |
12. pieces are touching but not pressed together. |
13. Arrange the skewers about one inch apart on the hot grill, and grill the beef |
14. until it is browned, seared, and lightly springy when pressed, 2 to 3 minutes per |
15. side for rare to medium-rare, or until done to your liking. Transfer to a platter |
16. and serve with the chimichurri alongside. |
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