Skeweriously Spicy
Jerk-Marinated Filet Mignon Skewers with Fresh Mango Salsa
40 minutes
Serves 4
DinnerCaribbean
Herb's take
Caribbean flavors get the red-carpet treatment with filet mignon cubes, marinated in fiery jerk, then grilled and paired with a juicy mango salsa. You'll master marinating for maximum flavor, plus the science of quick, high-heat grilling for insanely tender results.
Equipment needed
- Grill
- Metal or soaked wooden skewers
Ingredients
Yield
4
Instructions
- 01In a bowl, combine scallions, ginger, garlic, thyme, allspice, cinnamon, nutmeg, Scotch bonnet, lime juice and zest, soy sauce, dark brown sugar, and 2 tablespoons vegetable oil to make the jerk marinade.
- 02Place the filet mignon cubes in a large resealable bag or shallow dish and pour marinade over them. Toss to coat evenly, then refrigerate for 30 minutes.
- 03While the beef marinates, make the mango salsa: In a bowl, gently toss mango, red bell pepper, red onion, cilantro, and 2 tablespoons lime juice. Cover and chill until ready to serve.
- 04Preheat your grill to medium-high heat and oil the grates.
- 05Thread the marinated filet cubes onto skewers, leaving a little space between pieces for even cooking.
- 06Brush skewers lightly with remaining 1 tablespoon vegetable oil.
- 07Grill the skewers 2-3 minutes per side, rotating for even char, until the interior is medium-rare or to your desired doneness.
- 08Remove skewers from grill and let rest for 5 minutes. This helps the juices redistribute for maximum tenderness.
- 09Serve skewers hot, topped with generous spoonfuls of mango salsa. Season with salt and pepper to taste.
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