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Yield
Makes 18 to 20 miniature (4- to 4 1/2-inch) skewers
Dan Goldberg

How to Make It

Step 1

Slice the tenderloin into 1/2-inch-thick slices and lightly pound each with the flat side of a meat pounder until about 1/4 inch thick. Each piece should be rectangular (about 1 1/2 by 2 1/2 inches); trim off any raggedy bits for another use, such as a stir-fry. Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add beef, toss to coat, cover, and marinate in the refrigerator at least 8 hours.

Step 2

Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).

Step 3

Meanwhile, whisk together grated ginger, grated garlic, rice vinegar, and soy sauce in a small bowl. Thread beef slices onto soaked skewers (see notes) and season with salt and pepper.

Step 4

Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.

Step 5

Grill skewers just until seared, turning once, about 30 seconds per side. Serve skewers drizzled with ginger sauce and garnished with chives.

Step 6

Note: Nutritional analysis is per skewer.

Bernardus Lodge, Carmel Valley, California

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