Monday, August 9, 2010
Foodie Fights - Battle Skewer
It's that time again. Foodie Fight battle time. New this year, the guys in charge of Foodie Fights have decided to have an "open" battle every now and then.
You don't necessarily have to have 2 specific ingredients, but more a recipe based on an idea of sorts. The first was Battle Burger, the next Battle Frozen Dessert, and now Battle Skewer. A perfect battle for the summer.
While we didn't necessarily have to grill something, I always associate skewers with grilling, and so I chose to go that route.
Then was big decision on whether to use actual skewers or a "faux" skewer (lemongrass, rosemary, cinnamon sticks?, etc.)... but I decided to keep it old fashioned and stick with something traditional and packed full of flavor.
We've been getting these beautiful heirloom cherry tomatoes in our CSA packages every now and then, and they're just packed full of juicy goodness.
While I don't necessarily know the specific names of their type, I just like the way they come in a variety of colors and tastes.
Almost makes me not want to eat them because they're so beautiful.
I had some flat bread lying around, so I thought it would be perfect to make kabob sandwiches with everything I had. So enjoy the entry, because I know I enjoyed eating these babies.
Balsamic Beef Kabob Flatbread Sandwiches Ingredients:
1 & 1/2 lbs. sirloin, cut into strips (wide enough that they're fold onto skewers)
2 onions, each cut into 8 wedges
1/2 lb. heirloom cherry tomatoes
1/4 cup olive oil, plus 2 tablespoons
1/4 cup balsamic vinegar
salt and pepper, to taste
1 teaspoon rosemary
2 garlic cloves, minced
8 pieces flatbread
about 8 skewers
If you're using wooden skewers, you wanna let them soak for at least 30 minutes.
To prepare the marinade for the beef, combine the balsamic vinegar, olive oil, rosemary, garlic, salt, and pepper in shallow dish. Stir until well incorporated and add beef strips. Coat strips well and try to arrange in single layer. Cover with plastic wrap and let sit in fridge for at least 30 minutes to marinate.
Prepare charcoal grill to medium high heat.
To prepare skewers, arrange about 4-5 beef strips in center and place 1 onion wedges on both ends of skewers.
The cherry tomatoes were so fragile and pretty, I didn't want them to get skewered, cook too fast, and just fall apart. So I opted to wrap them in a foil packet with 2 tablespoons of olive oil and place on indirect heat on the grill, for about 15-20 minutes, or until the tomatoes barely started to wrinkle.
Grill the skewers for about 10 minutes or so, for a good medium, or a little less if you like it more medium rare.
Toast the flatbreads on the grill for about 1-2 minutes per side, just enough to get them slightly crisp.
I like to unskewer everything and just mix it all up. That way, you can just take some tongs and throw in a random mix of ingredients!
Lightly butter inside of flatbreads, if you wish, and add kabob meat, onion wedges, and a few cherry tomatoes and you've got yourself one hell of a delicious sandwich.
Seriously. This rocked. I don't usually use balsamic as a marinade, but it was all I had in the house, and I decided to give it a go. And I'm glad I did because hands down, this is one of the best sandwiches, grilling sensations, I've ever made.
And I hope you think so too. And if you're so inclined, feel free to vote at Foodie Fights on Tuesday!