These skewers are a great spring/summer dinner, really love them, 10/10! Of course, I'm a fan of traditional-style chimichurri, so that probably helps :) The switch out for arugula gives a peppery twist to the sauce, it's great! Next time, will use more mushrooms for sure.
Link to my YouTube "making of the recipe" video: https://youtu.be/bMqGJuIki9k
Original recipe was from Fine Cooking, which is no longer available.
Recipe below contains my modifications.
Ingredients:
1 tsp. smoked paprika
1/2 tsp. dark brown sugar
1/4 tsp. ground cumin
1 1/2 tsp. kosher salt, divided
1 lb. steak, cut in 1" cubes
baby bella mushrooms (I used 8 oz, could easily have used 12 or even 16), stems removed
red onion, cut in 1" chunk pieces
red bell pepper, cut in 1" chunk pieces
1 c. baby arugula
1/4 c. olive oil
2 medium garlic cloves
1 T. red wine vinegar
pinch of crushed red pepper flakes
special equipment: skewers for grilling (if using wooden ones, be sure to soak in water!)
Directions:
1. Prepare your grill (medium setting for gas or a regular charcoal fire).
2. In a small bowl, combine the smoked paprika, dark brown sugar, cumin, and 1 tsp. of the kosher salt.
3. Place the steak cubes in a medium bowl and sprinkle the seasoning mixture all over, tossing to coat evenly.
4. Thread the steak, mushrooms, onion chunks, and bell pepper chunks on skewers, alternating pieces.
5. Place on grill and cook to desired doneness (I went about 2-3 min per side, around 10 min total).
6. Meanwhile, put the remaining ingredients (arugula through pepper flakes) plus the remaining 1/2 tsp. kosher salt in a small food processor and process until mostly smooth (it will still be slightly chunky).
7. Serve skewers with sauce and enjoy!
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