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Appetizers -
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Provoleta is a barbecued cheese dish eaten in Argentina and Uruguay.
Small discs of locally-produced 'provolone' cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed at the start of the barbecue, before the grilled meat. The provolone, often topped with chili and oregano, is placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta may be seasoned with chimichurri, a mixture of oils and spices, and usually eaten communally with bread.
Kebab Recipe
This kebab recipe works well because all of the ingredients will be cooked to perfection at the same time. The marinade not only adds flavor but keeps the small pieces of top sirloin from drying out.
1 pound beef top sirloin, cut into 1 inch cubes
1 green pepper, cut into 1 inch squares
1 medium onion, cut into 1 inch pieces
1 can pineapple chunks
1/2 cup vegetable oil
1/3 cup sherry
1/3 cup soy sauce
1/4 cup brown sugar
1 cloves garlic, minced
1/2 teaspoon minced ginger
Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix well. Place in a baking dish and add sirloin. Coat well. Let sit for 1 hour. Preheat grill. Tread sirloin strips, peppers, and pineapple onto skewers. Grill over high heat until the meat is done, about 8 minutes. Turning occasionally.
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