Broiled Sirloin Skewers with Peaches & Peppers
By Lindsey Crouch of Guiltless Superfoods
Serves 4 (2 kebabs each)
I love this recipe for a sweet and savory meal, that's fun, fresh, looks beautiful and tastes even better!
Pairing peaches with the sweetness of cooked red onion and red bell peppers, the savoriness of sirloin steak, and a tangy red wine vinegar, fresh garlic sauce, over these skewers will have you making these mouthwatering kebabs for the rest of summer and well into football season! Ladies, they don't even require a grill, just a little broiling in your oven, but if you've got a grill master in the house, they can definitely be done on a grill, too!
Peaches are in-season and at a all-time-deliciousness-high right now! Pick your peaches with a little firmness but not hard and not squichy. A sweet smell is a great indicator of a great, sweet flavor! They are full of vitamin C and a good source of potassium and fiber. Peaches contain beta-carotene, too!
1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
3 teaspoons sea salt
2 pounds boneless top sirloin steak, cut into 1 inch pieces
4 peaches, cut into 8 wedges (nectarines also work well)
2 medium red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 inch) pieces
1/2 cup chopped fresh parsley
1/3 cup apple cider vinegar
1 teaspoon olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper
4 garlic cloves, minced
1. Soak 12-inch bamboo skewers in about an inch of water for 30-60 minutes to prevent total burning in oven.
2. Preheat oven to Broil.
3. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3-4 steak pieces, 2 peach wedges, 2 onion wedges, 2 bell pepper pieces alternately onto each of 8 skewers. Place kebabs on a foil lined cookie sheet, coated with cooking spray. Broil for 5 minutes, turn over and broil 2 minutes more (or until desired degree of doneness). Place kebabs on a platter, let stand for 5 minutes.
4. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic) in a medium-sized bowl, stirring with a whisk. Spoon sauce over cooked kebabs.
Cook's Notes: Soaking the skewers in water will help them from totally burning, but they will still get a little blackened, don't be alarmed. The apple cider vinegar sauce is amazing, and compliments the flavor of the sirloin so well - don't skip the sauce and make extra if you have to! A great cut of Top Sirloin will take your kebabs to the next level. I buy mine for just $7.99/lb at Central Market, and the steak stays plump and juicy and doesn't dry out.