When I set out to make a recipe, it never fails that the store is always missing certain ingredients and this one is no exception. So what does one do when you can’t find the exact ingredients?? You simply find a close replacement. And then what does one do when there’s stormy weather and all? You cook it normal I reckon. Sorry but I had to substitute grilling in pan vs. grilling outside and a use couscous instead of bulgar. AND, since I grilled inside, I could not fit my kabob sticks on the pan. Darn weather!
I’m leaving the original recipe intact and putting what I used out beside that ingredient. You can see what the REAL finished dish should look like at the Texas Beef Council.
By the way, it was surprisingly good. I was worried I wouldn’t like this type of dish but the flavors were wonderful and blended so well!
* 1 lb. boneless beef top sirloin steak or beef tenderloin steaks, cut 1 inch thick
* 1/4 cup molasses
* 3 Tbsp. orange juice
* 2 cloves garlic, minced
* 1/4 tsp. ground cumin
* 1/2 cup uncooked quick-cooking bulgur ( I used Couscous)
* 1/2 cup water
* 1/3 cup golden raisins
* 1/4 cup orange juice
* 1/2 tsp. pumpkin pie spice
* 1/2 tsp. ground cumin
* 1 clove garlic, minced
* 1/4 tsp. salt
* 2 Tbsp. chopped fresh parsley
Cut beef steak into 1-1/4 inch pieces. Whisk marinade ingredients in large bowl until smooth. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Meanwhile prepare Spiced Bulgur. Combine bulgur, water, raisins, orange juice, pumpkin pie spice, cumin, garlic and salt in small saucepan; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until bulgur is tender and water is absorbed. Fluff with fork; stir in parsley. Keep warm.
Soak eight 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef pieces onto skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
“This post was written for the Texas Beef Council as part of their Grilling Experience.”