Chef Deano’s Labor Day “Brochettes”
Ingredients for 4 K-Bobs
Beef: 32 ounce (Tenderloin, Flat Iron, Flank or Top Sirloin-all works well)
Red Pepper: 1 large cut into 16 triangular pieces
Yellow Pepper: same as above
Vidalia Onion: 1 large cut into 16 pieces
Cherry Tomato: 8 each
Silver Dollar Mushrooms (Extra Large): 4 each
Red Wine: 8 ounces (Cabernet, Merlot or Pinot works best)
Worcestershire: 3 ounces (Lea and Perrins - my personal favorite)
Fresh Minced Garlic: ½ tsp
Fresh Minced Shallots: 1 tsp
Sprite: 6 ounces
Fresh Minced Rosemary: 1 tsp
Kosher Salt & Fresh Ground Pepper: ½ tsp each
4 metal Skewers (You can use wood from Grocer but they MUST be soaked in water over night first)
Grill Towel (terry)
Olive Oil: 2 ounces for towel
Food Release Spray
½ sheet pan
Step 1: Cut Meat into 2 ounce cubes and marinate for minimum 2-4 hours. Mushrooms
can be marinated with meat - it’s really good!
Step 2: Prep all Vegetables & keep separated.
Step 3: With Skewer start with meat, follow with red pepper, onion, and yellow pepper
Repeating process with 4 of each item alternating meat, onion, pepper, etc. Top each skewer with 2 tomatoes and mushroom on end.
Step 4: Clean grill thoroughly with brush then wipe with oiled cloth and spray with Pam (or other cooking spray). Wipe cloth in back to front motion.
Step 5: Always use high heat initially with K-Bobs. Sear meat, and then reduce heat to medium. Remove at 132º for perfect medium rare; 136º for perfect medium.
Step 6: Let meat “rest” for 3-5 minutes before serving.
Step 7: Enjoy!!
Chef Deano’s Perfect Get Together Marinade
This all-purpose marinade will take you to the Tropics!
Very similar to a Teriyaki but with a twist.
Makes enough marinade for 4-6 servings
Perfect for Flank steak, Flat Iron, Hanger steak or other cuts which are not as pricy as Tenderloin, Strip steak, etc. Marinade is also excellent for seafood cuts /grilled fish: Swordfish, Wahoo, Mahi Mahi, etc.
1 cup Kikkoman Soy Sauce
8 ounces Pineapple Juice
4 ounces Rice Wine Vinegar
4 ounces fresh Orange Juice
1 tsp fresh chopped shallots
1/2 tsp fresh blanched chopped garlic
1 tsp fresh ginger grated
1/4 tsp kosher salt
1/2 tsp butcher cracked pepper
1 tsp fresh rosemary minced
2 ounces light brown sugar
1 egg yolk
Step 1: Combine all ingredients
Step 2: Use a fork, a jaccard or a mallet to tenderize beef
Step 3: Marinate a minimum of 1 hour if meat is 1 inch thick, preferably 2-4 hours (make sure item is covered or turn frequently)
Step 4: Grill meat to desired temperature. Let rest.
Step 5: Enjoy!
Chef Dean Corbett is the owner of Equus & Jack's Lounge & Corbett's Restaurant, and is a regular guest on the Terry Meiners Show.