Beef Mechado


3 cloves Garlic
1 sliced Onion
2 Lbs Beef
8 ounces Tomato Puree
1 cup Water
3 tbs Olive Oil
1 Slice Lemon
1 large Potatoes
1/4 cup Soy Sauce
1/2 tsp Black Pepper
2 Bay Leaves
To taste Salt


Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl.
Mix well.
Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade.
Gently toss to coat the beef.
Let it stay for 1 hour.
Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
Heat-up the grill and start grilling the beef kebobs for 3 minutes per side.
This will give you a medium beef that is juicy and tender on the inside.
Add more time if you want your beef well done, but it will be less tender.
Transfer to a serving plate.
Serve with Saffron rice.
Share and enjoy!

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