Ingredients with Measurements:
- 1 pound beef sirloin, sliced into thin strips
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Skewers (if using)
Step-by-Step Instructions:
1. In a large bowl, combine the chopped mint, basil, garlic, olive oil, red wine vinegar, salt, and pepper. Mix well.
2. Add the sliced beef to the bowl and toss to coat the meat with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated beef onto skewers (if using) or place directly on the grill or grill pan.
5. Grill the beef for 3-4 minutes per side, or until cooked to your desired level of doneness.
6. Remove the beef from the grill and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 290
Fat per serving: 20g
Protein per serving: 23g
Carbohydrates per serving: 2g
Fiber per serving: 1g
Sugar per serving: 0g
Sodium per serving: 70mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh mint and basil can be substituted with dried herbs, but the flavor will not be as fresh.
Variations:
- Add sliced onions and bell peppers to the skewers for a colorful and flavorful addition.
- Serve the grilled beef over a bed of mixed greens for a light and refreshing salad.
- Use the same marinade for grilled chicken or pork.
Tips and Tricks:
- Make sure to slice the beef against the grain to ensure tenderness.
- If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- Let the beef rest for a few minutes after grilling to allow the juices to redistribute and prevent them from running out when sliced.
Storage Instructions:
Leftover grilled beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the grilled beef, place it in a skillet over medium heat and cook until heated through.
Presentation Ideas:
Serve the grilled beef on a platter with fresh herbs and lemon wedges for a beautiful and colorful presentation.
Garnishes:
Garnish the grilled beef with additional chopped mint and basil for added flavor and freshness.
Pairings:
This dish pairs well with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Grilled vegetables, such as zucchini, eggplant, and bell peppers
- Roasted potatoes or sweet potatoes
- Rice pilaf or quinoa salad
Troubleshooting Advice:
- If the beef is tough, it may not have been sliced against the grain or marinated long enough.
- If the beef is dry, it may have been overcooked or not rested long enough before slicing.
Food Safety Advice:
- Make sure to marinate the beef in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the beef is cooked to a safe internal temperature of 145°F.
Food History:
Mint and basil are commonly used in Mediterranean and Middle Eastern cuisine, where grilled meats are a staple.
Flavor Profiles:
This dish has a bold and fresh flavor profile, with the mint and basil adding a bright and herbaceous note to the grilled beef.
Serving Suggestions:
Serve the grilled beef with a side of tzatziki sauce or hummus for dipping.
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Region: Thai