Grilled Beef Brochettes with Traegered Onion Lollipops
Tender chunks of beef are threaded on skewers and marinated in a flavorful combination of red wine and aromatics. Grilled hot and fast on the Traeger along with marinated red onions, these grilled beef brochettes are a fantastic weeknight dinner.
Equipment
- Traeger grill
- Pan or dish
- Garlic press
- Knife and cutting board
- Ziplock bag
Ingredients
- 1 pound repared beef brochettes or tenderloin pieces and wooden skewers
- 2 cups dry red wine
- 1 small shallot
- 2 cloves of garlic
- 2 tbsp Garlic Junkie seasoning
- 1 tsp rosemary
- 1/4 cup olive oil
- 1-2 large red onions
- 1 cup balsamic salad dressing
Instructions
- Create the skewers or unwrap the pre-assembled ones you purchased
- Make the marinade in a Cambro pan or 8x13 dish
- Finely dice the shallots
- Crush and press the garlic
- Mix the wine, shallots, garlic, Garlic Junkie seasoning, rosemary and olive oil in the pan
- Put the brochettes in the marinade and turn to coat
- Cover the pan and place it in the fridge for at least 30 minutes– and up to 4 hours
- Using a knife, carefully cut the red onions into rings at least 3/4 inch thick
- Put one onion slice flat on the cutting board and carefully push a wooden skewer into the onion until it reaches at least ½ way
- Repeat with the remaining onions
- Put onions in a ziplock bag and pour in the dressing balsamic salad dressing, turning to coat
- Refrigerate the marinating onions until ready to cook
- 45 minutes before eating, preheat your Traeger grill to 450*
- Place a cast iron pan on the grill and allow it to get very hot– about 30 minutes
- Remove the meat and onions from the fridge and remove the skewers from the marinades
- Place the beef on a paper towel to soak up excess wine marinade
- Spray cooking oil on the hot cast iron pan
- Place the beef skewers on the hot grill and allow them to cook for about 5 minutes per side
- Put the onion lollipops on the grill and cook about 5 minutes per side until caramelized and soft
- Remove all the skewers when the internal temperature of the meat is 130*
- Arrange the skewers on a plate and tent loosely with foil
- Season the skewers lightly with salt and serve with black peppercorn horseradish sauce (see note) and red onion lollipops
Notes
For a quick sauce, make this black peppercorn horseradish sauce:
Equal parts sour cream, mayo and prepared horseradish. Add a dash of hot sauce, the juice of 1/2 a lemon and salt to taste. Then add a generous amount of freshly cracked peppercorns. Season to taste.