Yield: 4-6 Servings
NY Steak or Tenderloin, Cubed 2 pounds
Garlic Cloves, mashed 2 cloves
Salt 3/4 teaspoon
Sweet Paprika 1/2 teaspoon
Pepper 1/4 teaspoon
Red Wine 1 cup
Bay leaf 1 leaf
Fresh Rosemary and Thyme sprig 1 each
Olive Oil 2 Tablespoons
Cut the beef into 1 inch cubes. Thread onto skewers that have been soaked in water for 30 minutes. Place the skewers onto a baking dish.
Rub the paprika, salt, garlic and pepper over the meat. Add the wine, bay leaf and herbs. Refrigerate the skewers for 2 hours.
Preheat an outdoor grill or grill pan over high heat. Remove the skewers from the marinade.
Brush the meat with oil and grill until the surface is crispy and the inside is tender. Serve.