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Prep Time: Cook Time: Total Time:
Tomato Sirloin Skewers with Avocado Cream
1 avocado, pitted and peeled
1 2 inch piece seedless cucumber
1/4 cup sour cream
1/4 cup thinly sliced scallions
1/4 cup chopped fresh dill
3 or 4 dashes hot sauce
juice of 1 lime
kosher salt
2 pounds top sirloin
Garlic-Spice Rub, recipe follows
18 to 24 cherry tomatoes
vegetable oil
8 metal skewers
To make the sauce, combine the avocado, cucumber, sour cream, scallions, dill, hot sauce, lime juice and 1/4 cup water in a food processor. Process until smooth. Season with salt to taste. Pour sauce into a small bowl and set aside.
This may be made up to 1 day ahead and refrigerated; bring to
room temperature before serving.
Cut the beef into 1 1/2 inch pieces. Place in a medium bowl and coat with the Garlic-Spice Rub. Thread 3 tomatoes and 3 or 4 pieces of beef onto each skewer, leaving space between each piece.
Brush the cooking grate with vegetable oil. Grill the kabobs directly over medium heat, turning once, for 7 to 8 minutes total. The skin of the tomatoes should be lightly charred and starting to slip off. Serve warm with the avocado sauce.
Yields 6 to 8 skewers.
To make the rub, combine 1 teaspoon minced garlic, 1 teaspoon dry mustard, 2 teaspoons kosher salt, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin.
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Tomato Sirloin Skewers with Avocado Cream
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Category: Recipes
Prep Time: Cook Time: Total Time:
Tomato Sirloin Skewers with Avocado Cream
1 avocado, pitted and peeled
1 2 inch piece seedless cucumber
1/4 cup sour cream
1/4 cup thinly sliced scallions
1/4 cup chopped fresh dill
3 or 4 dashes hot sauce
juice of 1 lime
kosher salt
2 pounds top sirloin
Garlic-Spice Rub, recipe follows
18 to 24 cherry tomatoes
vegetable oil
8 metal skewers
To make the sauce, combine the avocado, cucumber, sour cream, scallions, dill, hot sauce, lime juice and 1/4 cup water in a food processor. Process until smooth. Season with salt to taste. Pour sauce into a small bowl and set aside.
This may be made up to 1 day ahead and refrigerated; bring to
room temperature before serving.
Cut the beef into 1 1/2 inch pieces. Place in a medium bowl and coat with the Garlic-Spice Rub. Thread 3 tomatoes and 3 or 4 pieces of beef onto each skewer, leaving space between each piece.
Brush the cooking grate with vegetable oil. Grill the kabobs directly over medium heat, turning once, for 7 to 8 minutes total. The skin of the tomatoes should be lightly charred and starting to slip off. Serve warm with the avocado sauce.
Yields 6 to 8 skewers.
To make the rub, combine 1 teaspoon minced garlic, 1 teaspoon dry mustard, 2 teaspoons kosher salt, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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