Prime Beef Skewers* Recipe

Trim and cube

Pat the prime beef tips dry with paper towels. Trim any large pieces of excess fat and cut into roughly 1-inch cubes if not pre-cut.

In a medium bowl whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, lemon juice, brown sugar, black pepper and kosher salt to form the marinade.

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (30–60 minutes is sufficient for quick service; up to 2 hours for deeper flavor). Remove beef from refrigerator 20 minutes before grilling to come closer to room temperature.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill to medium-high (about 425–450°F/220–230°C) or preheat broiler/grill pan.

Thread the marinated beef, bell pepper pieces and whole cipollini onions onto skewers, leaving a little space between pieces so heat circulates and they cook evenly. Aim for 3–4 beef cubes per skewer with peppers and 1–2 cipollini onions interspersed, or assemble as 3 beef + 2 pepper + 1 onion depending on skewer length.

Brush assembled skewers lightly with neutral oil and season any exposed vegetables with a pinch of salt and pepper.

Place skewers on the preheated grill. Cook for 8–10 minutes total, turning every 2–3 minutes to char evenly. For medium-rare aim for an internal temperature of 125–130°F (51–54°C); medium 135°F (57°C). Cipollini onions should be tender and slightly charred, peppers softened with blistered edges.

If using a broiler or oven, place skewers on a rimmed baking sheet 6" from the broiler and broil 4–5 minutes per side until desired doneness and char develops.

Remove skewers from heat and let rest for 5 minutes to redistribute juices.

While skewers cook, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, extra-virgin olive oil, chopped parsley, smoked paprika, salt and black pepper in a small bowl.

Whisk until smooth and taste; adjust seasoning with more lemon or salt if needed. Chill until ready to serve. Sauce can be made up to 1 day ahead and refrigerated in an airtight container.

Arrange 2 skewers per person on a serving platter or share plate. Spoon 1–2 tablespoons of garlic sauce alongside each skewer or drizzle lightly over the beef if preferred.

Sprinkle chopped fresh parsley over the skewers and serve with lemon wedges for squeezing.