Mini Steak Skewers with Smoked Paprika Aioli

Ingredients

Aioli

• 1/2 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon smoked paprika
• 1 garlic clove, minced
• 2 tablespoons olive oil
• Kosher salt and ground black pepper, to taste

Skewers

• 3/4 pound filet mignon, cut into 3/4-inch squares (should get 30-36)
• 1/2 small red pepper, cut into 3/4-inch squares (should get 20-22)
• Kosher salt and ground black pepper, to taste
• Olive oil, for greasing the pan or grill

Preparation

1. To make aioli, mix mayonnaise, lemon juice, paprika, garlic and olive oil in small bowl until well blended. Season to taste with salt and pepper and set aside. This can be done up to 24 hours in advance.
2. To make skewers, thread one piece of steak onto skewer, followed by a pepper, another piece of steak, one more pepper, and one more piece of steak. You should have three squares of beef and 2 pepper squares on each skewer. Repeat until all beef and peppers are used. Season generously with salt and pepper on all sides.
3. Set grill pan over high heat, or preheat grill to medium-high. Rub oil onto surface of pan or grates. Place skewers on pan or grill. If using pan, cook for about 8 minutes for medium steak, turning during cooking so all sides have grill marks. If using grill, cook for 6-8 minutes for medium, keeping lid closed as much as possible, turning throughout, until cooked to your liking. Alternatively, you can broil skewers for 6-8 minutes, turning once halfway through.
4. Serve with aioli on the side for dipping.

Serves

Makes 10-12 skewers

Source

Black Box Wines

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