Best for: A steakhouse-style skewer for a hot charcoal fire and a short ingredient list.
Beef shashlik works best with a flavorful, moderately tender cut such as sirloin. Grated tomato and onion tenderize gently, vinegar sharpens the marinade, and a ripping-hot mangal gives the beef the crust that makes the dish.
Grill: Direct high heat over charcoal; 500°F. Equipment: Mangal or grill, flat skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 3 hours. Rest: 10 minutes. Total: 3 hours 40 minutes.
Beef and marinade
- 2 lb beef sirloin, cut into 1 1/2-inch cubes
- 1 large ripe tomato, grated
- 1 medium yellow onion, grated
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons neutral oil
To serve
- 1 red onion, thinly sliced
- 1/4 cup chopped parsley
- Grilled peppers
- Warm flatbread
Directions
Whisk the grated tomato, onion, vinegar, garlic, salt, pepper, paprika, and oil. Coat the beef, cover, and refrigerate for 3 hours.
Thread the beef onto flat skewers, wiping off most of the wet marinade so the surface can sear.
Heat the mangal or grill to 500°F and let the grates get very hot.
Grill the skewers for 8 to 10 minutes, turning every 2 minutes, until the edges char and the centers are cooked to taste.
For the USDA-recommended finish used here, cook the thickest cubes to 145°F.
Rest for 10 minutes, then serve topped with red onion and parsley, with grilled peppers and flatbread.
Grilling tip: Dry beef sears; wet beef steams. Wipe the skewers before they go over the coals.
