Thyme to Meat You
Grilled Beef Skewers with Cashew, Thyme, and Onion Salsa (Spanish Tapas Style)
40 minutes
Serves 4
DinnerSpanish
Herb's take
Spanish tapas meets the backyard grill in this vibrant dish. You’ll learn the secret to juicy skewered beef and whip up a crunchy, herb-packed salsa that’ll make your cashews and thyme feel like they’ve been vacationing in Andalucía.
Ingredients
Yield
4
Instructions
- 01If using a grill, preheat to high. If broiling, preheat the broiler with the rack 4 inches from the heat source.
- 02In a large bowl, combine the beef cubes with 1 1/2 tbsp olive oil, smoked paprika, 1/2 tbsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat very well.
- 03While the beef marinates, make the salsa: In a medium bowl, combine the cashews, diced onion, remaining thyme, parsley, garlic, sherry vinegar, lemon juice, 1 1/2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Mix well and let sit at room temperature for at least 10 minutes.
- 04Thread beef cubes onto the soaked skewers, dividing evenly to make 8 skewers.
- 05Grill the skewers over high heat for 2-3 minutes per side, turning once, until nicely charred and medium-rare to medium inside. Broil if preferred, watching closely for even charring.
- 06Transfer the skewers to a platter and let rest for 5 minutes.
- 07Spoon the cashew and thyme salsa generously over the skewers, letting some fall onto the platter for scooping.
- 08Serve immediately, garnished with extra parsley if desired. Provide crusty bread or patatas bravas for a full Spanish tapas experience.
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