Beef tenderloin shashlik with vegetables

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

For many, summer is practically synonymous with barbecue. But sometimes you don't want to spend time marinating meat, and that's when you can use this simple recipe. Simply use the best cut of meat, like beef tenderloin, and a rich, nuanced sauce adds the finishing touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

680 g beef tenderloin steak, cut into 4 cm cubes.
250g fingerling potatoes, cut in half lengthwise
2 tbsp. l. olive oil
1 bunch asparagus spears, cut into 5cm pieces.
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp steak sauce
A pinch of red chili flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, potato, asparagus, Dijon mustard, balsamic vinegar, Worcestershire sauce, steak sauce, red pepper flakes, ketchup

Cooking the dish according to the recipe:

Preheat grill to medium-high heat and brush grates with vegetable oil.
Place the potatoes in a microwave-safe bowl, cover, and microwave for about 5 minutes, until slightly tender. In a large bowl, toss the beef with olive oil and season with salt and pepper. Thread the beef, potatoes, and asparagus onto eight 10-inch wooden skewers.

In a small bowl, combine the ketchup, Dijon mustard, balsamic vinegar, 2 tablespoons water, Worcestershire sauce, steak sauce, and red chili flakes. Grill the skewers, turning occasionally, until they are charred, about 6 minutes for medium-rare. Serve with dipping sauce.

Categories:

recipe / Grill, barbecue / Grilled steaks / Grilled meat / / / Food Network - recipes

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