Beef skewers marinated in balsamic vinegar with beet ketchup

80 minutes

4 servings

difficulty Easy

Beef skewers marinated in balsamic vinegar with beet ketchup

These balsamic-marinated beef skewers are packed with flavor, enhanced by a touch of acacia honey for a rich caramelization. Served alongside a velvety beet ketchup infused with warm spices and Monari Federzoni Balsamic Vinegar, the dish achieves the perfect balance of smoky, sweet, and tangy notes. Topped with fresh parsley and bursts of pomegranate seeds, this recipe is an elegant and delicious twist on classic grilled skewers.

ingredients

500 g slices of beef sirloin carpaccio

1 tablespoon acacia honey

1 tablespoon of Balsamic Vinegar of Modena IGP Monari Federzoni

salt

pepper

2 tablespoons pomegranate seeds

fresh parsley

Beet ketchup

1 cooked beet

1 shallot

1 tablespoon brown sugar

1 tablespoon Balsamic Vinegar of Modena IGP Monari Federzoni

1 teaspoon of tomato paste

nutmeg to taste

powdered ginger to taste

1 teaspoon potato starch

Salt

what you will need

Classic

directions

Blend the beet with a blender until creamy. Slice the shallot and wilt it in a pan with a little oil. Add the beet puree, tomato paste dissolved in a scant ladleful of hot water. Add the ginger, nutmeg, sugar, salt and pepper. Stir and add the potato starch. Blend with an immersion blender and cook from this time, covered, for 40 minutes or until the ketchup has thickened to a more viscous consistency.

In a small bowl, mix the honey with the Balsamic Vinegar of Modena IGP Monari Federzoni, salt and pepper. Place the mixture in an airtight bag along with the meat and massage to coat it completely. Let marinate for 10 minutes. After this time has elapsed, skewer the meat into skewers and then grill them on a hot cast-iron griddle or grill. Serve them with beet ketchup, pomegranate seeds and fresh parsley.