This recipe, from Tiago’s Cabo Grille in San Antonio, showcases Tex-Mex flavours on Japanese ingredients. “Akaushi beef, from a breed of Japanese red cattle, is prized for its delicate texture and buttery taste, thanks to its rich fat marbling,” writes restauranteur Matt Charbonneau. “It is an expensive choice you won’t regret making once you’ve tried it; if you can’t find Akaushi, use the highest quality, most well-marbled beef you can find.”
Akaushi Beef Skewers and Shrimp Brochette
Tender beef skewers and a classic shrimp brochette are served over veggie rice in this recipe from Tiago’s Cabo Grille in San Antonio, Texas.
Ingredients
Akaushi Beef Skewers
- 2½ lbs Akaushi or other premium sirloin cut into 18 (2-inch) cubes
- 2 cloves garlic peeled and crushed
- 1 cup brown sugar
- ¼ cup kosher salt
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp chipotle peppers in adobo sauce
- 4 cups pineapple juice
- 1 cup orange juice
- ½ cup + 2 tbsp soy sauce
- ¼ cup vegetable oil
- 2 tbsp ancho paste
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 large red bell pepper seeded, deveined and cut into 6 squares
- 1 small white onion cut into 6 wedges
Shrimp Brochette
- 18 jumbo shrimp peeled with tail intact and deveined
- 2 jalapeño peppers each cut into 9 strips
- 6 oz Monterey Jack cheese cut into 18 strips, each about ¼ x 2 inches
- 9 thin slices bacon halved crosswise
- 1 large green bell pepper seeded, deveined and cut into 12 squares
- 1 small white onion cut into 6 wedges
Rice
- 1 tbsp olive oil
- ½ red bell pepper seeded, deveined, and chopped (½ cup)
- ½ green bell pepper seeded, deveined, and chopped (½ cup)
- 1 small onion chopped (½ cup)
- ½ cup corn kernels
- 2 cups cooked white rice
- kosher salt
- black pepper
- buttered vegetables to serve
- 2 lemons cut into wedges, to serve
Instructions
Akaushi Beef Skewers
- Place beef in a wide, shallow container.
- In a large bowl, combine remaining ingredients except bell peppers and onions. Pour marinade over beef, ensuring it is slightly submerged in the marinade. Cover and refrigerate for 12 hours.
- On skewers, alternate beef, bell peppers and onions.
Shrimp Brochette
- Top each shrimp with a strip of jalapeño and cheese. Wrap in a bacon slice.
- On skewers, alternate 3 shrimp with 2 pieces bell pepper and 1 piece onion.
Assembly
- Preheat a grill over medium-high heat.
- Add beef and shrimp to the grill. Grill beef skewers for 5 to 8 minutes total on all sides, until beef is cooked to your preference. Grill shrimp for 3 to 5 minutes total on all sides, until shrimp are opaque and cooked through.
- Meanwhile, heat oil in a skillet over medium-high heat. Add red bell peppers, green bell peppers, onions, and corn and sauté for 3 to 4 minutes, until onions are translucent and peppers are softened. Stir in rice. Season with salt and pepper.
- Place the rice mixture and buttered vegetables side-by-side on each serving plate. Top with a skewer of beef and a shrimp brochette. Serve with a lemon wedge on the side.
Excerpted from San Antonio Cooks: Favorite Recipes from Local Chefs and Restaurants by Julia Celeste Rosenfeld. Photography by Jessica Attie. Copyright © 2022 by Julia Celeste Rosenfeld. Recipes copyright © 2022 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
