Beef Brochettes with Capers and Parmesan
Beef Brochettes with Capers and Parmesan
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  • 1 1/2 lb (675 g) beef flank steak, cut against the grain into 1/2-inch (1-cm) slices
  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons (45 ml) pickled capers, drained and chopped
  • Grated zest of 1 lemon
  • 2 tablespoons (30 ml) lemon juice
  • 3 cloves garlic, chopped
  • 3 green onions, chopped
    • 2 anchovy fillets, chopped or
    • 1 teaspoon (5 ml) anchovy paste
  • Preparation
  • In a Pyrex dish or large sealable plastic bag, combine all the ingredients except the cheese. Cover the dish or seal the bag and refrigerate for 12 hours or longer (up to 3 days).
  • Preheat the grill, setting the burners to high.
  • Thread the meat on the skewers. Season with salt and pepper. Grill to rare, 1 to 1 1/2 minutes per side.
  • Arrange the brochettes on a platter or wood plank. Sprinkle with Parmigiano-Reggiano and serve immediately.
  • Description
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