Argentinean Skewers with Sherry Vinegar Steak Sauce

Bobby Flay does not disappoint on this recipe. I was concerned about the steak sauce since it called for roasted red peppers, and we all know how I feel about bell peppers. But it was surprisingly good. 

The steak sauce has a BITE to it. If you're not a fan of horseradish, I recommend you not put in the full amount. Or do like I do and put in the full amount taste it. Remove the tears from your eyes. Add another T of honey and a T or two of ketchup.

I also warmed my steak sauce and boiled it down a bit to make it a bit thicker.

The steak marinate was fantastic. I'd do that again in a heart beat. Don't shy away from the two heads of garlic (that's two HEADs not cloves).  It flavors the steak nicely and doesn't have the overly garlic sting.

I also didn't do skewers. Too much work for the 4th of July. I just did a big honkin flank steak and it was perfect.

Lastly, I couldn't afford Sherry vinegar (Its like $8 a bottle) so I googled a suitable substitute.  A number of sources said red wine vinegar.  I took it a step further. I used 1/4 cup sherry wine and 1/4 cup red wine vinegar. 

Argentinean Skewers with Sherry Vinegar Steak Sauce
Recipe from Bobby Flay (Food Network)
Serves 4

• 1 c packed fresh flat-leaf parsley
• 1 c packed fresh cilantro
• 2 heads garlic, unpeeled, halved horizontally
• 2 jalapenos, tops trimmed
• 1/2 c canola oil
• 18 ounces Sirloin , cut 1" dice

Sherry Vinegar Steak Sauce Recipe

• 4 Piquillo peppers, drained and chopped (or 2 roasted peppers drained and chopped)
• 1/2 c sherry vinegar
• 3 T Dijon mustard
• 1 T prepared horseradish, drained
• 2 T honey
• 1 T molasses

6-inch wooden skewers, soaked in cold water for at least 30 minutes
 
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.

Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.

Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.

For Sherry Steak Sauce: Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.