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Recipes

Tailgating Goes Gourmet

Posted 10/15/2010

(NAPSI) - Many of today’s most avid tailgaters are upping their grilling game this season. In fact, according to the 2010 Weber Tailgating Study, an impressive 50 percent of all tailgate cooks consider themselves to be either gourmet grillers (22 percent) or between a gourmet and a basic griller (28 percent). In addition, gourmet grillers are more likely to host a tailgate party (46 percent) than others surveyed.

“Just because you are in a parking lot doesn’t mean you can’t prepare a four-star meal,” says Jamie Purviance, a 2010 James Beard Award Nominee and New York Times best-selling cookbook author of “Weber’s Way to Grill.” “Start with foods that are portable and crowd pleasing yet can be taken to a gourmet level by using fresh ingredients and homemade sauces—which are great because they can be made in advance.”

Go gourmet at your next tailgate party with this recipe.

Argentine Beef Skewers with Chimichurri Sauce

Serves: 4 to 6

Prep time: 20 minutes

WAY TO GRILL: direct high heat (450° to 550° F)

GRILLING TIME: 6 to 8 minutes

SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

Sauce

1 cup fresh Italian parsley, leaves and tender stems

½ cup fresh basil leaves

¼ cup finely chopped white onion, rinsed

¼ cup finely chopped carrot

1 medium garlic clove

½ teaspoon kosher salt

6 tablespoons extra-virgin olive oil

2 tablespoons rice vinegar

Rub

1½ teaspoons kosher salt

½ teaspoon paprika

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon freshly ground black pepper

2 pounds top sirloin, 1 to 1¼ inches thick, cut into 1-inch cubes

Extra-virgin olive oil

18 large cherry tomatoes

1. In a food processor or blender, finely chop the parsley, basil, onion, carrot, garlic and salt. With the machine running, add the oil and vinegar in a steady stream, using just enough oil to create a fairly thick sauce.

2. In a small bowl, mix the dry rub ingredients.

3. Place the meat cubes in a large bowl. Lightly coat the meat with oil and then season with the rub, stirring to coat the meat evenly. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat.

4. Thread the meat and tomatoes alternately onto skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning occasionally. Serve warm with the sauce on the side or drizzled over the top.

Cooking Tip: Way to Cube Top Sirloin

When making kebabs, the goal is to create cubes the same size and thickness so they all cook at the same rate.

1. To begin, choose an even piece of sirloin at least 1 inch thick.

2. Cut the sirloin down the middle and side to side to make 1-inch cubes.

3. With so many flat sides, it will be simple to lightly char and flavor the surface of the meat.

4. Some cubes will end up smaller than others; separate small cubes and put them on the same skewer(s) and grill them for a shorter time.

For a free copy of Weber’s newest downloadable booklet with tailgating tips and gourmet recipes, go to www.weber.com/grillout/Downloads.aspx.

Argentine Beef Skewers with Chimichurri Sauce can make you a tailgating MVP.