Grilled Steak Tip Kebabs Recipe

Grilled pomegranate steak tip kebabs paired with grilled flatbread, za'atar roasted eggplant, whipped garlic toum and fresh lemon wedges.

Step 1: Drain marinade; Grill skewers over medium high heat for about 10 - 12 minutes, turning them every 2 - 3 minutes to ensure even cooking. Time may vary depending on the size of your pieces; cook to internal temperature of 140 - 145°F.

Step 2: Quickly toast/grill both sides of flatbread, cut in half and plate on right side of plate.

Step 3: Plate za'atar roasted eggplant opposite side of plate as the grilled flatbread. Garnish with picked parsley leaves, pomegranate, and toasted pine nuts.

Step 4: Plate dollop of garlic toum on side dish next to eggplant.

Step 5: Lay cooked skewer lengthwise over plate from 12'o clock to 6'o clock.

Step 6: Serve with fresh lemon wedges as a garnish.

Sub-Recipe Directions

Pomegranate Molasses Marinated Chain (Psoas Minor 2"x2")

Step 1: When trimming the tenderloin remove the "chain" piece of meat attached to the bottom side of the tenderloin using a sharp knife. Cut it away following the natural seam between the chain and main tenderloin muscle. Hold main tenderloin under refrigeration, as it is not needed in this recipe.

Step 2: Clean up the "chain" muscle into approximately 2" x 2" cubes.

Step 3: Use a metal skewer that is flat or triangle shaped: skewer 6 oz. of meat on each skewer and place all skewers in a wide shallow pan.

Step 4: Whisk together all ingredients for marinade in separate bowl. Pour over skewers in pan and marinate 2 - 24 hrs.