Continuing on to the next dish that I served for my friends at my easy dinner party, the Beef-Scallion Skewers. As I mentioned in the original Tuna Tartare Chips post, while browsing InStyle magazine back in 2006, I came across a party guide section that included wonderful and easy recipes that I have made multiple times and are always a hit. The Beef-Scallion Skewers are part of those recipes and like the tuna tatare chips, they are also very easy to make and super flavorful.
- 1/2 cup mirin (Japanese cooking wine), sake of white wine (I used mirin)
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- 1 lb filet mignon
- 20 small wooden skewers
- 10 scallions, white and light green parts
- 1 tbsp toasted sesame seeds
- In a resealable plastic bag, combine the mirin, soy sauce, sugar, garlic and ginger (I didn’t have a bag large enough so I used a glass bowl with a lid).
- Cut the meat into 40 bite-size pieces. Add to the bag and turn to coat. Refrigerate for 1 hour.
- Meanwhile, soak the skewers in water for 30 minutes. Heat the broiler.
- Slice the scallions diagonally in 1″ pieces; thread two pieces each of the beef and scallion on a skewer.
- Broil on a baking sheet for about 4 minutes, until just cooked through.
- Sprinkle with toasted sesame seeds; serve hot. (I just realized that I completely missed this step and forgot the sesame seeds!)
I assembled some of the skewers but I decided to leave some of the meat loose as well. In the past I have made this dish with the skewers and also without. To make without the skewers, just place the chopped filet mignon and the pieces of scallions on the pan and broil as usual, it tastes just as great. This goes well with a side of jasmine rice. Delicious!
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