Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 Burgundy vines (about 12 inches long) soaked in water for an hour
- 1 cup Burgundy red wine
- 1/4 cup plus 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 medium onion, diced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons green peppercorns in brine, drained and crushed
- 2 tablespoons Dijon mustard
- 1 tablespoon juniper berries
- 4 pounds beef sirloin, cut into 2-inch cubes
- 2 medium zucchini
- 2 red bell peppers, halved, seeded
- 2 yellow bell peppers, halved, seeded
- 2 medium red onions, peeled
- 24 cremini or shiitake mushrooms, wiped clean
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper
Directions
In large bowl, combine wine, 1/4 cup olive oil, garlic, onion, rosemary, green peppercorns, mustard and juniper berries. Mix well. Add beef cubes, toss to coat well, cover with plastic wrap and refrigerate for 4 to 6 hours. After marinating, thread beef onto 8 vine skewers. Set to one side. Reserve marinade.
Preheat grill to high.
Cut zucchini, red and yellow peppers and red onions into large pieces. Skewer onto remaining 8 vine skewers alternating with mushrooms. In small bowl, combine 2 tablespoons olive oil and balsamic vinegar. Brush vegetables
with this mixture and season to taste.
Grill beef skewers for 2 to 3 minutes per side (8 to 10 minutes total cooking time for medium-rare doneness), basting frequently with remaining marinade. When beef has been cooking 3 minutes, place vegetable skewers on grill and cook for 6 to 8 minutes until tender, brushing with remaining oil and vinegar mixture. Remove from grill and serve.
Category:Argentine Recipes
Category:Argentine Meat Dishes