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Ripple Skewered Steak

Barbecue.Master's picture
Ripple Skewered Steak has a breathtaking taste. The beef and mushrooms give the Ripple Skewered Steak an energizing taste. Ripple Skewered Steak is inspired by restaurants across the world. Must catch it.
Ingredients
  Beef boneless steak 2 Pound, cut about 1 1/2 inches thick (Tender, From The Rib, Loin, Or Fillet)
  Red wine marinade 1
  White onions 8 Small, boiling
  Bacon slices 8
  Mushrooms 8 Large
  Red delicious apples 2 Large, cored and quartered
Directions

Cut beef into sixteen 1 1/2 inch cubes; place in a large bowl.
Prepare red wine marinade and pour over meat; stir to coat.
Cover and refrigerate for at least 4 hours or until next day, stirring several times.
Lift meat from marinade and drain briefly (reserve marinade).
Then assemble 4 skewers.
For each one, run tip of a long, sturdy metal skewer through 1 onion, then through one end of a bacon slice.
Pierce 1 mushroom through stem; lap bacon over it and pierce bacon.
Thread on 1 beef cube; lap bacon over and pierce it.
Add 1 apple quarter and 1 more beef cube, lapping bacon over each; secure bacon end on skewer.
Starting with another bacon slice, repeat threading and rippling with 1 more mushroom, another beef cube, an apple quarter, and a final beef cube.
Secure bacon end; add 1 more onion.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting with marinade, until bacon is crisp and beef cubes are done to your liking; cut to test

Recipe Summary

Course: 
Appetizer
Method: 
Grilling

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