Sooooooo this didn’t turn out so blackened.* However, it DID turn out really flavorful and juicy. It’s still a must try….just make sure to really crank out the flames. The green beans were lovely, quickly tossed with some garlic and olive oil and grilled right alongside the meat. Now that the weather is nice again (75 and sunny yesterday!), make sure you take advantage of the outdoors.
“When you’re ready to cook, simply put the meat on to a barbecue or under a hot grill for 15 to 20 minutes or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze. When they’re done, put the fillets on a big platter and allow to rest for 5 minutes. Slice the meat between the skewers, or just slice each fillet in half, and sprinkle over some chopped coriander or squeeze over some lemon juice if you fancy.”
*If you missed Part 1 ” The Marinade,” just click here.