Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a small saucepan and sauté the garlic, onion, salt, pepper and red pepper flakes until the onion and garlic are soft. | 2. Add the wine, vinegar, and oregano and simmer gently for 3 minutes. Set aside to cool. | 3. Put the tenderloin cubes in a large plastic bag. When the marinade is cool, pour it over the meat. Seal the bag and refrigerate at least 3 hours (or overnight). | 4. Blanch the shallots in the microwave with a small amount of water, covered, for a minute or two, until they are partially cooked. | 5. Using either water-soaked wooden skewers or metal ones, start threading the skewers, beginning and ending with the meat. | 6. Thread 2 skewers per person, each with 3 cubes of meat alternated with the tomatoes and shallots. | 7. The kabobs will only take about 5 minutes to cook on the grill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
onion	3	tablespoons	minced	12.0	2.802	0.33	0.03
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
red pepper flake	1/4	teaspoon	dried	-	-	-	-
red wine	1/3	cup		-	-	-	-
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
oregano	1 1/2	1/2		3.975	1.0338	0.135	0.0642
beef tenderloin	1 1/2		cut	1041.012	0.0	150.5045	44.3621
shallot	16		peeled	1843.2	430.08	64.0	2.56
cherry tomato	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.