Name: Peppery Beef Kebabs with Braised Pearl Onions
Cook time: 2 hr
Total time: 2 3/4 hr
Yield: Makes 60 hors d’oeuvres
Ingredients: 60 small white pearl onions (1 pound); 1 tablespoon unsalted butter; 1 tablespoon coarsely ground black pepper; 1 teaspoon finely chopped fresh rosemary; 1 tablespoon minced garlic; 2 teaspoons kosher salt; 1‚ pound (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat; 20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point; 40 (6-inch) bamboo skewers, soaked in water 1 hour

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Peppery Beef Kebabs with Braised Pearl Onions

If you've got a rosemary bush in your garden, now's the time to use it to make skewers. Or, to keep things simple, just use bamboo skewers (you'll need 60)—the kebabs will still look great.

Cooks' notes:

·Onions may be braised 2 days ahead and chilled, with juices, in a sealed bag.
·You can chill raw kebabs, covered, on broiler pan or a tray 4 hours.
·Although all kebabs will fit on 1 broiler pan, you may prefer to broil kebabs in batches so they are not all ready at once.

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