PESTO STEAK KABOBS WITH BLISTERED TOMATOES & PEPPERS
Friday, December 1, 2017
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These Pesto Steak Kabobs with Blistered Tomatoes & Peppers are juicy and cook quickly. Drizzle with homemade pesto for a dinner your family is going to want again and again!
INGREDIENTS
KABOBS:
- 1½ - 2 lbs top sirloin steak
- 3 green bell peppers
- grape tomatoes
- salt & pepper
MARINADE:
- ¼ cup coconut aminos or soy sauce
- ¼ cup olive oil
PESTO:
- 2 cups fresh basil leaves
- ½ cup parmesan
- ¼ cup pine nuts
- ½ teaspoon lemon juice
- ⅓ cup olive oil + more until preferred consistency
INSTRUCTIONS
- Cut your steak into large pieces (around 1¼ - 1½ inches). Try to keep them uniform in size so they'll cook in the same amount of time.
- Add your steak and marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the steak. Let sit for at least 30 minutes, flipping the bag over occasionally.
- Cut the top off your green bell pepper. Scoop out the inside and discard along with the top. Slice pepper into evenly sized chunks.
- Thread your marinaded steak, bell pepper, and tomatoes onto skewers.
- Place on a baking sheet and drizzle excesss marinade from the bag over the kabobs so that your veggies also have a nice coat. (The olive oil in the marinade will help the veggies get a beautiful char.) Salt & pepper.
- Place on grill so they're not touching. You'll want the grill on medium-high heat. Grill for 3-5 minutes. Flip. Grill for another 3-5 minutes. Remove when you've achieved your desired doneness.
- Let the kabobs rest for a few minutes.
- In a blender combine pesto ingredients and blend. Pour in additional olive oil a little at a time until you have the consistency you prefer. Brush over steak & serve.
