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  Chamoru Style BBQ Beef with Grilled Vegetables
Clayton Babas, Chef, Bistro at P.I.C.

This delicious BBQ Beef is served with Grilled Vegetables and Finadene Dinance.

1 1/2 lbs beef
1 cup low salt soy sauce
1/2 cup cider vinegar
1 can beer
1 cup yellow onion, minced
1/2 cup green onion, chopped
2 Tbs fresh garlic, minced
2 Tbs coarse ground black pepper
1 tsp donne dinance (chamorro chili pepper paste)
2 bay leaves


Mix all ingredients for marinade in a large non-reactive container (plastic or glass). Place beef into mixture, making sure to turn several times to fully soak both sides. Cover and let marinate in the refrigerator for at least 4 to 6 hours or overnight.

Grilled Vegetables

Prepare a selection of fresh seasonal vegetables such as sliced yellow onions, bell peppers (the more colors the better), carrots, zuchinni, eggplant, etc. approximately 4 to 6 ozs of vegetables per person. Chop the vegetables into medium-large chunks, lightly oil and set aside.

On a BBQ grill, place the beef on one side of the grill and set the hot coals on the opposite side of the grill. Cover and slowly barbecue the beef over the indirect heat for approximately 2 1/2 hours or until the beef is tender yet juicy. Remove from the heat and place on a warm plate and keep until ready to serve.

Next, grill the vegetables directly over the hot coals, making sure that the vegetables are just cooked yet still crunchy.

To assemble place 6 ounces of cooked rice in center of plate. Slice the beef and arrange with the grilled vegetables atop the rice. Drizzle 1 tablespoon of Finadene Dinance, on top of meat and veggies. Garnish with crispy fried tortilla strips if desired.

Yield: 8 servings