Ingredients with Measurements:
- 2 lbs of beef sirloin, cut into 1-inch cubes
- 1 cup of red wine vinegar
- 1 cup of water
- 1/2 cup of soy sauce
- 1/2 cup of brown sugar
- 1/2 cup of olive oil
- 1 tablespoon of minced garlic
- 1 tablespoon of paprika
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together the red wine vinegar, water, soy sauce, brown sugar, olive oil, minced garlic, paprika, cumin, salt, and pepper.
2. Add the beef cubes to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the beef cubes onto skewers, leaving a little space between each piece.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the beef is cooked to your liking.
6. Serve hot with your choice of sides.
Time:
Preparation time: 10 minutes
Marinating time: 4 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 5g
Cholesterol: 80mg
Sodium: 1000mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 12g
Protein: 25g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Olive oil can be substituted with vegetable oil or avocado oil.
Variations:
- Substitute beef with chicken or pork.
- Add sliced onions and bell peppers to the skewers.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to check for doneness. The internal temperature should be 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Grilled vegetables such as zucchini, eggplant, and bell peppers.
- Rice pilaf or quinoa salad.
Suggested side dishes:
- Green salad with vinaigrette dressing.
- Garlic bread or naan bread.
Troubleshooting advice:
- If the beef is tough, it may not have marinated long enough. Try marinating for a longer period of time.
- If the beef is dry, it may have been overcooked. Check the internal temperature with a meat thermometer and remove from the grill when it reaches the desired temperature.
Food safety advice:
- Marinate the beef in the refrigerator to prevent bacterial growth.
- Use a clean cutting board and knife to cut the beef.
- Cook the beef to the recommended internal temperature to prevent foodborne illness.
Food history:
Carne de Vinha d'Alhos is a traditional Portuguese dish that originated in the Azores Islands. It is typically made with pork, but this recipe uses beef instead.
Flavor profiles:
Savory, tangy, sweet, and slightly spicy.
Serving suggestions:
Serve hot off the grill with your choice of sides and garnishes.
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Region: Portuguese