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For this skewer recipe thinly shaved new York strip makes for the perfect protein. New York strip on its own is super tender with the perfect amount of marbling to make it really juicy. Thinly shaving the beef makes this already tender cut melt in your mouth like butter.
Soy sauce not only adds seasoning to the meat it also adds an extra layer of savoriness. A light splash of soy sauce amplifies all the unique flavors, similarly to salt. The fermented soy bean flavor is what gives the beef that natural earthy umami flavor.
Tomato is gently acidic. It wont over tenderize already tender cuts of meat but it makes a great flavor addition to marinades.Its a pretty neutral flavor that makes it a great bonus to build off of. The soy sauce and the tomato work in tandem to balance out the sweet and savory aspect of the marinade.
Olive oil adds a little flavor to the meat, helps the meat not stick to the pan and adds some fluidly to the marinade. Also finish the beef with a light drizzle!
Adding in garlic, herbs and spices are key to boosting the flavor of the dish. The garlic and herbs makes this dish super aromatic even before it starts cooking.
marinating a tender cut of meat is more about adding flavor. acid, salt and sugar are utilized in breaking down tougher cuts so use them sparingly when making your marinade. dried and fresh herbs add different deepness of flavor to the marinade. keep the fresh herb to the end so they don’t brown or wilt.
this dish can be made with or without skewers. skewers make the dish a little more fun but they sometimes aren’t available and can take 30 plus minutes to prep. so to save time prep the dish the exact same but ditch the skewers if you need to save a little time. if you are using wooden skewers make sure to soak them 30 minutes prior to using so that to wood doesn’t smoke or burn.
this style is ideal if available at the store or shaved with a meat slicer. to get a really thin cut with a knife. first you need to lightly freeze the beef (lightly firm to the touch, not completely frozen) to get a nice clean slice. then shave it from there. alternatively you can cut the beef into cubes and skewers the kabobs in a more traditional fashion.
cooking the meat depends on your preferences and thickness of the protein. when working with beef you need to make sure the outside is completely seared. make sure the beef has been removed from the refrigerator 30 minutes before cooking so that the meat doesn’t curl.