Simple Steak & Pepper Kabobs

Raquel StecherAbout Me
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Sometimes simplicity is absolutely necessary. Especially when it's the end of the week and you are too tired to put a lot of effort into that evening's dinner. I made these kabobs with petite New York style sirloin steaks which were really inexpensive at Market Basket. I bought a few packs, removed the the string and cut them into 1-inch chunks. Any tender steak will do. Just don't use something fatty and fibrous like beef chuck. Skewered with red, orange and green bell pepper, drizzled with olive oil then grilled on an indoor grill pan (you can grill these on your backyard grill if you have one), these were very easy to cook. I served them on a bed of rice pilaf. It made for a delicious  meal.

Simple Steak & Pepper Kabobs


3 or 4 petite New York style sirloin steaks
1 red bell pepper
1 orange bell pepper
1 green bell pepper
extra light olive oil
salt and pepper to taste (optional)
a set of bamboo skewers soaked in water for at least 20 minutes to prevent burning
cooked rice pilaf

Remove the string from the steaks and cut into 1 to 1-1/2 inch chunks. Core the bell peppers and cut into pieces that are roughly the same width as the steak chunks. Skewer the steak and the peppers. I do three pieces of each for each skewer. Season with salt and pepper if you prefer. This makes about 8-10 kabobs.

Heat up your grill pan. Drizzle the kabobs with olive oil. Once the grill pan gets really hot, add the kabobs. Cook for a couple minutes on each side. While the kabobs are cooking, cover the grill pan loosely with aluminum foil. This helps some of the heat circulate. Because not all of the meat gets face time with direct heat, extra circulating heat will help cook the meat more thoroughly. Cook until all sides of the meat are brown. Check one piece of beef to make sure it's cooked all the way through (or medium or medium-rare if you prefer that). Cook in two batches. Serve on rice pilaf.

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