Cook, relax, and enjoy!
What you'll need:
4, 12-inch wooden skewers
12 oz sirloin steak
1 red bell pepper
1 medium red onion
2 ears corn
¼ cup red wine vinegar
1 Tbsp Dijon mustard
freshly ground black pepper
grill, grill pan or rimmed baking sheet
1. Soak skewers
Soak skewers in a shallow dish filled with water.
Cut steak into 1½-inch pieces. Cut sides away from pepper and discard stem and core. Cut pepper into 1½-inch pieces. Halve and peel onion and cut into 1½-inch pieces. Shuck corn.
Combine steak, bell pepper, and onion in a large bowl and toss with 1 tablespoon oil; season with salt and pepper and toss to coat. Thread beef and vegetables on skewers alternating between the three. Season with salt and pepper.
Preheat grill or grill pan to medium-high (or preheat broiler) and lightly oil grates. Brush corn with a little oil. Grill kebabs and corn, turning occasionally, until meat and vegetables are lightly charred, 8–10 minutes.
Pick parsley and cilantro from stems and and finely chop leaves. Combine in a bowl and add vinegar, Dijon, and 2 tablespoons oil; whisk to combine and season to taste with salt and pepper.
Finish corn & serve
Cut corn kernels from cobs. Brush warm kebabs with dressing. Serve kebabs over corn and spoon any remaining vinaigrette over top. Enjoy!
See what else is cooking this week!