Skewer-less Sirloin Kebabs

1 Dec

In a pleasant turn of evens last night, Tre insisted on cooking for me when we got home from the grocery store. I’ll admit it was nice to have pre-dinner time off, not that I was any less domestic. I took the time to work on a scarf I’ve been knitting for Tre and to tidy up the kitchen. I know how that sounds and I swear I’m not undermining the last 50 years of feminist advancement. By day I’m an office worker in Information Technology at the local University. By night, I’m a Business School grad student. That leaves me a total of maybe 2 hours an evening to accomplish anything else I might have to do. With all the hectic running around, problem solving, and teamwork, I consider cooking, cleaning, light hobbies, even the gym to be a welcome mental break.

Having taken an adequate hiatus from red meat, plus celebrating a holiday that is centered around poultry, we decided to pick up some steak for a quick meal. Generally, I think that people perceive steak as being difficult to cook since it’s usually a top dollar menu item in restaurants. Having perfected my own brand of steak preparation, I’ve found that steak is not only quick and easy to prepare, it’s also very filling in smaller portions and, depending on the cut, still budget friendly. I will do a dedicated steak post to get into all that though. Stay tuned.

I admire Tre’s cooking in the sense that he keeps the dishes very simple, but he’s not afraid to try new things and experiment with spices and sauces. He also pays particular attention to pairing meats with veggies and entrees with sides. With three ingredients and a sauce, he was able to pull together a quick and delicious entree paired with a potato side that couldn’t have been easier for a Tuesday night. It reminded me fondly of summery beef kebabs, with a tangy marinade and chunks of pepper and onion cooked al-dente, minus the skewer and the grill. At some point I acquired one of those lean-cooking counter top grills that both robs you of flavor and is a pain in the ass to clean. Not to mention, it leaves anything you possibly cook on it with a distinct rubbery texture. Rather than bust out my only kitchen electric that I’m ashamed to own, we opted to cook over the stove for an autumn twist on kebabs. This recipe would also work well with boneless chicken.

Vinaigrette Marinade — Yields 1-1/2 cup

  • 1/2 cup extra virgin olive oil
  • 1 cup red wine vinegar
  • 1-1/2 tbsp salt
  • 2 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1 clove garlic, minced

Directions

  1. Whisk ingredients together until combined. Store in a large jar and keep refrigerated.

Skewer-less Sirloin Kebabs — Serves 4

  • 2lb sirloin steak, cut into 1 inch cubes
  • 1 medium red bell pepper, chopped into 1 inch squares
  • 1 medium green pepper, chopped into 1 inch squares
  • 1 large red onion, chopped into large chunks
  • 1 12-ounce package whole white or small portabella mushrooms, cleaned
  • 1 cup vinaigrette marinade (see above)
  • 2 tbsp olive oil

Cooking up our skewer-less kebabs. I popped into the kitchen long enough to snap a photo. Disclaimer: We used yellow onion instead of red and only one pepper. They also were not cut into squares as recommended in the recipe... but still the same general concept.

 

Directions

  1. In a large bowl, combine sirloin cubes with peppers, onion, and mushrooms. Toss with vinaigrette marinade and transfer to two large ziplock bags. On plates, flatten the bags to allow the ingredients to all sit in the marinade. Refrigerate the bags for no less than 2 hours and as long as over night.
  2. After the ingredients have finished marinading, heat olive oil in a large skillet over medium-low heat. Transfer the meat and vegetables to the skillet by spooning them out of the bags. Do not dump the entire contents of the bag into the skillet. Save 1/3 cup of marinade from the bags and pour over the cooking vegetables and meat.
  3. Allow the meat and vegetables to cook, stirring occasionally until the vegetables have softened and the meat is cooked through to desired doneness, about 7-10 minutes. Remove from heat and serve.

If you’re feeling particularly Mediterranean, you could crumble some feta cheese on top and serve over greens (or over a pita if you are not gluten-intolerent).

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2 Responses to “Skewer-less Sirloin Kebabs”

  1. Tre December 1, 2010 at 2:41 PM #

    Yea, I’m that good.

  2. National Steak & Poultry December 3, 2010 at 4:20 AM #

    Here something is new to read and also some very good information…Please keep me updated as much as possible….

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