Grilling is always fun. We usually have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. (With recent lock downs and quarantines we’ve had to barbecue for those of us in the household, other family members barbecue at their homes to maintain social distancing. But hopefully soon we can all get together again for this family tradition!)
Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. (Again with the pandemic quarantine we try to keep shopping trips to a minimum). But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.