Ingredients
- 1/2 cup extra-virgin olive oil
- 4 clove garlic, minced
- 3 tablespoon herbes de provence
- 2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon (2 pound) beef tri-tip, trimmed and cut into 3/4-inch cubes (about 48 cubes)
- 1/2 cup extra-virgin olive oil
- 4 clove garlic, minced
- 3 tablespoon herbes de provence
- 2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon (2 pound) beef tri-tip, trimmed and cut into 3/4-inch cubes (about 48 cubes)
- 1/2 small red onion, finely diced, rinsed and drained
- 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
- 1 ear corn, kernels removed, or 1/2 cup frozen and thawed corn
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon small avocado, peeled, pitted and diced
- 1/4 cup crumbled feta cheese
- 2 tablespoon chopped fresh flat-leaf parsley
Preparation
Baking Directions:
For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper and beef.
Refrigerate for at least 6 hours or overnight.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Remove the meat from the marinade and season with salt.
Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well preparation.
Arrange the skewers on a platter.
For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn and olive oil.
Refrigerate until ready to serve.
Just before serving, add the avocado, feta cheese and parsley.
Gently toss and season with salt and pepper, to taste.
Serve the relish alongside the beef skewers.
Tips:
Special equipment: 12 wooden or metal 8-inch skewersCook's note: To prevent wooden skewers from burning, soak in water for 30 minutes prior to grilling.
