Peppered Beef Skewers With Onion Horseradish

3 Garlic cloves,pressed

2 tb Soy sauce

1 tb Pepper

1 lb Tender beef*

ONION-HORSERADISH MARMALADE
1 lb Red onions

1 tb Olive oil

1 tb Salad oil

1 tb Brown sugar,firmly packed

1/3 c Red wine vinegar

1/3 c White wine

2 ts Horseradish,prepared

* - such as top sirloin or loin, about 3/4 to 1" thick and trimmed of fat. ======================================================= ============== === 1. In a bowl, mix garlic, soy, and pepper. Cut beef

into 1/4" thick strips about 3" long. Mix with seasonings. Cover and chill for 1 hour or up until the next day. 2. Weave slender skewers through the meat, keeping

strips flat. Place on a grill 4-6" above a solid bed of hot coals (you can hold your hand a grill level for only 2-3 seconds). Turn to brown evenly, about 4 minutes. Serve meat, on or off skewers, with marmalade.  *** ONION-HORSERADISH MARMALADE *** 1. In a 10-12" frying pan over medium-high heat, mix

onions, olive or salad oil, and brown sugar. Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes. 2. Add red wine vinegar, white wine and horseradish;

stir often, uncovered, until liquid evaporated, about 6 minutes. Serve warm, or cool. If made ahead, let

cool, cover, and chill up to 3 days. Makes about 1 cup.
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