Recipe by Courtney Contos (The Vermont Cheese Council)

For the beef:

  • 1 pound beef such as tenderloin, flank steak, or strip steak, cut into 1inch cubes
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons smoky paprika
  • 1 tablespoon lime juice
  • Salt to taste
  • One small bunch red grapes
  • 2 tablespoons capers

Marinate the slices of beef with the oil, paprika, and lime juice for at least 15 minutes or up to one hour. Slide the beef and the grapes onto soaked wooden skewers and season with the salt. Preheat either an indoor or outdoor grill over medium high heat. Grill the beef about 1-2 minutes per side or until done. Serve with the aioli and garnish with fried capers.

For the aioli:

  • 1 clove garlic, crushed
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • ¾ cup grapeseed oil
  • ¼ cup Spanish olive oil
  • Salt and pepper to taste
  • ½ cup crumbled blue cheese

In a bowl or food processor, whisk together the yolk, mustard, garlic, and vinegar. Then add the oils in a thin steady stream until emulsified and thick. Season to taste with salt and pepper. Fold in the blue cheese.

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