Sweet, tart, and spicy meet in this delicious marinade.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 scallions, white and green parts, chopped||16 cherry tomatoes|
|one 2 in (5 cm) piece of fresh ginger, peeled and sliced||salt and freshly ground black pepper|
|2 tbsp fresh lime juice||1 ripe avocado, peeled, pitted, and chopped|
|1 tbsp soy sauce||2 oz (55 g) cream cheese, softened|
|1 tbsp honey||2 scallions, chopped|
|1 tbsp olive oil||1 fresh hot green chile, seeded and chopped|
|1 lb (450 g) beef sirloin, cut into 1 in (2.5 cm) cubes||1 3/4 oz (50 g) cream cheese|
For the marinade, puree the scallions, ginger, lime juice, soy sauce, honey, and oil. Place the beef pieces in a nonreactive bowl and add the marinade. Cover with plastic wrap and refrigerate for 1–2 hours.
For the avocado cream, process the avocado, cream cheese, scallions, and chile. Season with salt and pepper.
Preheat the broiler. Thread the beef cubes and cherry tomatoes onto wooden skewers.
Cook the beef kebabs for about 3 minutes on each side, or until medium-rare. Season with salt and pepper and serve hot, with the avocado cream.
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