Yields: 4 Servings
Ingredients
680 g Beef tenderloin; cubed
237 ml Tomato juice
57 g Red wine
28 g Red wine vinegar
30 ml Chili powder
15 ml Ground cumin
15 ml Garlic cloves; minced
15 ml Lime juice
5 ml Cracked black pepper
5 ml Kosher salt
4 Skewers
Instructions
In a non reactive bowl mix all wet and dry ingredients until blended. Place beef cubes in bowl and toss until coated. Cover and marinate overnight in the refrigerator. Place beef cubes on skewers. Place charcoal in a pyramid shape and light. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non stick spray and place over a medium hot fire and cook 5 - 6 minutes per side or until desired doneness. Prior to turning, brush with marinade. When all sides are cooked, remove from grill and let rest for 5 minutes to complete cooking. Serve with warm tortillas and grilled veggies if desired.