Prepping the basic components of your meal the day before can make dinner time an absolute breeze. While this marinade pairs perfectly with all Beetnik grass fed beef, we enjoyed matching it up with our tenderloin tips and firing up the grill. Add some tabouleh or tahini sauce and you’ve got yourself a perfect Moroccan platter!
- 24 oz Beetnik Tenderloin Tips
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground tumeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running, drizzle in the olive oil.
Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and marinate for 2 -4 hours.
Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook 2 minutes per side, 6-8 minutes in all for medium rare. Remove from the heat and allow to rest for 2 to 3 minutes prior to serving.