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Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions

Bobby Flay
  • 72 minutes
  • Serves 4

INGREDIENTS

36 oz

Sirloin

2 cups

Coriander, packed fresh leaves

2 cups

Flat leaf parsley, packed fresh

4

heads Garlic

24

Green onion

4

Jalapeno

6 tbsp

Dijon mustard

4 tbsp

Honey

2 tbsp

Horseradish, prepared

2 tbsp

Molasses

2

Sherry vinegar steak sauce

4 tsp

Worcester sauce

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

8

Piquillo pepper

2

Salt and freshly ground black pepper

1 cup

Canola oil

2

Canola oil

1 cup

Sherry vinegar, aged

6-inch wooden skewers, soaked in cold water for at least 30 minutes