[** While we kept the Lobels’ book original title for this recipe, you will find that we do not use sirloin steak as there is no kosher sirloin. CS]
Now that that the Nine Days are over, we can again eat meat, considering it’s summer what could be better than something made on the grill? We’ve adapted the following recipe from Prime Time – The Lobels’ Guide to Great Grilled Meats.
Club Filet Mignon Kabobs with Rosemary-Brushed Potatoes and Red Peppers
Serves 6
Ingredients
- 6 small red-skinned potatoes (about 1 pound)
- Salt to taste
- 1/2 cup olive oil
- 2 cloves garlic, crushed
- 3 tablespoons chopped fresh rosemary
- Freshly ground black pepper to taste
- Vegetable oil cooking spray
- 2 1/2 pounds club filet mignon (not a real filet mignon, or any well marbleized cut) , trimmed and cut into 24 cubes, each about 1 1/2 inches square
- 3 red bell peppers (about 1 1/2 pounds), cut into 18 chunks
- Six 12-inch metal skewers
Directions
- Put the potatoes in a large saucepan and add enough water to cover by 2 to 3 inches . Lightly salt the water and bring to a boil over high heat. Reduce the heat and simmer briskly for about 15 minutes until the potatoes are just fork tender. Drain and cool to room temperature . Cut into halves so that there are 12 pieces. Handle the potatoes gently to prevent the skin from slipping off.
- Combine the olive oil, garlic, and rosemary in a large bow, season to taste with salt and pepper . Add the potatoes and stir gently to coat.
- Prepare a charcoal or gas grill. Lightly spray the grill rack with vegatable oil cooking spray. The coals should be moderately hot to hot.
- Lift the potatoes from the marinade. Transfer the marinade to a small saucepan and heat gently until warm and fragrant. Thread the potatoes, steak, and peppers onto skewers, beginning and ending with a potato and threading 4 pieces of meat and 3 chunks of peppers onto each. Grill for 10 to 12 minutes, turning several times and brushing with the marinade, until medium rare, or until the meal reaches the desired degree of doneness, the potatoes are tender, and the peppers are slightly charred. Serve immediately.
Enjoy, gentle reader, enjoy!
CS
The Kosher Scene 
Sounds great. Just one question: we have no sirloin in the kosher meat gamut, so what is the kosher equivalent of sirloin?
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According to the Lobel book, ANY steak will do. Based on posts on various forums, London broil is close. In Israel (but not in the US!), Sephardi shechita accepts filet mignon as a kosher cut (they know how to devein it), while Ashkenazim lost the art after WWII and no longer accept it as a kosher cut; the Lobel Brothers highly recommend it as a variation on sirloin.
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Levana
After speaking this morning to Pomegranate‘s resident “Meatologist,” Ari Heineman – the Meat Department Manager – he recommended either a mock filet mignon, or the cheaper club filet mignon (he agreed with my choice).
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