Beef Mechado
| Ingredient | Measure |
|---|
| Garlic | 3 cloves |
| Onion | 1 sliced |
| Beef | 2 Lbs |
| Tomato Puree | 8 ounces |
| Water | 1 cup |
| Olive Oil | 3 tbs |
| Lemon | 1 Slice |
| Potatoes | 1 large |
| Soy Sauce | 1/4 cup |
| Black Pepper | 1/2 tsp |
| Bay Leaves | 2 |
| Salt | To taste |
0. 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.
1. 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.
2. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
3. 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.
4. Transfer to a serving plate. Serve with Saffron rice.
5. Share and enjoy!