Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin. Plus: F&W's Beef Cooking Guide
- 1/4 cup plus 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red miso paste
- 1 teaspoon Asian sesame oil
- One 1/4-pound beef tenderloin, sliced 1/4-inch thick
Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.
Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.
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Recipe reprinted by permission of Publisher. All rights reserved.
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