Russian Shashlik

These are pretty much Russian Shish-ka-bobs, but they were wonderful.

Ingredients:

1 1/2 -2 pounds boneless beef sirloin or tenderloin tips

1 large onion coarse grated

1 large onion, cut into 1 inch pieces

6 cloves garlic, minced

1/2 cup dry red wine

1/4 cup red wine vinegar

3 tbsp extra virgin olive oil

2 bay leaves

1 1/2 tsp salt

1 tsp fresh ground pepper

1 large green pepper (I used red instead)

Directions:

1. Trim meat into 1 1/2 inch cubes

2. Combine grated onion, garlic, wine, wine vinegar, olive oil, bay leaves, salt, and black pepper in large dish.

3. Add beef and toss to coat beef.

4. Let marinade for 4-8 hours, the longer the better.

5. Assemble Kabobs using marinaded meat, cut onion, and cut pepper.

6. Grill over high heat until done, marinading every few minutes if desired.

7. Enjoy!!!

This recipe was from Steven Raichlen's Barbecue Bible

Lettuce Bundles with Grilled Beef in a Lemongrass Marinade and Thai Peanut Sauce

This recipe is a bit complex, but very good. There are 3 parts to it, so I will do one section for each. This isn't a LC recipe but I cut out the sugar and noodles it calls for, and it turned out good.

Main Ingredients:

1 boneless sirloin steak cut one inch thick

1 bunch fresh basil, stemmed

1 bunch fresh mint, stemmed

2 jalapeno peppers, seeded and thinly sliced

1 head Boston or Bibb lettuce, separated and dry

Aromatic Lemongrass Marinade

Thai Peanut Sauce

Aromatic Lemongrass Marinade Ingredients:

3 stalks fresh lemongrass or 3 strips lemon zest

2 large shallots, coarsely chopped

5 cloves garlic, coarsely chopped

5 tbsp Asian fish sauce

3 tbsp fresh lime juice

1 tsp fresh ground black pepper

Thai Peanut Sauce Ingredients:

2 tsp minced peeled fresh ginger

1 hot chile (serrano, jalapeno, etc)

1 clove garlic, minced

2 scallions, both white and green parts

1/3 cup chunky peanut butter

1/3 cup coconut milk

2 tbsp Asian fish sauce or Braggs liquid Aminos

1 tbsp fresh lime juice

1/4 cup fresh cilantro

Thai Peanut Sauce Directions:
1. Combine the ginger, chile, garlic, scallions, peanut butter, coconut milk, fish sauce, lime juice, and cilantro in a small saucepan.

2. Bring to a boil, stirring to mix well, then reduce to low and let simmer 5-10 minutes.

3. Remove from heat and taste for seasoning. Should be served warm or at room temperature. Should be think but pourable.

Aromatic Lemongrass Marinade Directions:

1. Combine lemongrass, shallots, and garlic in a mortar and pound to a coarse paste.

2. Work in the fish sauce, lime juice, and pepper.

3. If you do not have a mortar and pestle, use a blender and process to smooth puree.

Main Directions:

1. Cut steak into 1/8 inch wide strips and put in the marinade. Let marinade in the refrigerator for 30 minutes or longer.

2. Put the meat on skewers and grill over high heat, 1-2 minutes per side for well-done.

3. Combine the basil, mint, jalapeno slices, and meat on a lettuce leaf and dip in the peanut sauce and enjoy.

This recipe is based on one from Steven Raichlen's Barbecue Bible.

Beef Sirloin Salad

Simple salad with some nice grilled beef sirloin.

Ingredients:

8 oz sirloin steak, 1 inch thick

2 cups romaine lettuce, washed, dried, and broken up

1/2 medium ripe tomatoes (I used cherry tomatoes)

1/8 sweet red onion, thinly sliced (I used scallions)

Salad Dressing of your choice (I use Ranch or Blue Cheese)

Directions:

1. Prepare Steak as desired (Grilled or broiled are best)

2. Arrange lettuce on plate.

3. Cut steak into thin slices across the grain.

4. Put on tomatoes and onions and top with dressing.

Very simple, yet very yummy, especially if the meat is still warm. Can also be done with chicken as well.

Recipe from Dana Carpenders 500 LC Recipes