Best Pepper Steak Skewers Recipes

PEPPER STEAK SKEWERS WITH BEARNAISE SAUCE

Steps:

• Press the 4 sirloin steaks into a plate of crushed black peppercorns. Transfer the steaks to a plate and leave to infuse with the pepper for 3-4 hrs or overnight in the fridge. Bring the steaks up to room temperature before frying. Heat a splash of oil in a frying pan and sear the steaks for 1 min on each side to seal. Reduce the heat, add a knob of butter and cook for another 4 mins, turning once. Transfer to a plate and allow to rest. To serve, cut each steak into thin slices and thread onto small wooden skewers. Serve with small bowls of good-quality, ready-made Bearnaise sauce as a dip.

SKIRT-STEAK SKEWERS WITH AVOCADO AND PEPPER SAUCE

Steps:

• In a blender, puree oil, bell pepper, chile, onion, orange and lemon juices, cumin seeds, oregano, and 1 teaspoon salt until smooth. (Sauce can be made up to 3 days ahead and refrigerated; remove 30 minutes before serving.) Transfer to a serving bowl; just before serving, stir and top with more oregano leaves and a drizzle of oil.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). On a work surface, lay 3 steak pieces flat in a row. Insert a long metal skewer through all 3 pieces, about 1/2 inch from one short end. Insert a second skewer through all 3 pieces, 1/2 inch from other short end. To ensure even cooking, spread pieces 1/2 inch apart on skewers. Repeat with remaining 3 pieces steak. Pat meat dry and generously season both sides with salt; let stand 10 minutes. Lightly brush grates with oil. Grill steak, flipping once, until charred in places, 7 to 9 minutes for medium-rare; 10 to 12 minutes for medium. Let rest 10 minutes, then slice steak against the grain. Serve over rice, with pepper sauce, avocado, and more oregano leaves.

PEPPER STEAK SKEWERS

Steps:

• Preheat a grill to medium. Butterfly the steak by cutting horizontally through the center until the two halves open flat. Cover with plastic wrap and pound it to about 1/4 inch thick. Cut into 3 equal rectangles.
• Lay out each steak rectangle. Season with 1 tablespoon steak seasoning. Lay a piece of the roasted red pepper along the bottom edge of each. Sprinkle each with 1/3 cup cheese. Starting at the bottom edge, roll each rectangle into a tight log. Place the 3 rolls parallel to one another. Pierce the 3 rolls with 6 evenly spaced skewers so each skewer goes through the center of all rolls. Slice the rolls between the skewers to make 6 skewers with 3 pieces on each. Season with the remaining 1 tablespoon steak seasoning.
• Make the spicy yogurt sauce: Combine the steak seasoning, yogurt, hot sauce, Worcestershire sauce and parsley in a bowl.
• Brush the grill grates with the canola oil. Grill the skewers for 3 minutes on all sides. Serve with the sauce. Photograph by Antonis Achilleos

STEAK SKEWERS WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• 1. Preheat oven to 400 degrees. Brush peppers inside and out with olive oil, then sprinkle inside and out with salt and pepper.
• 2. Lay peppers skin side up on a parchment lined baking sheet. Bake 30-35 minutes, or until skin begins to blacken.
• 3. Remove peppers from oven and immediately place and seal in a paper beg for 15 minutes. The paper bag will steam and release the skins from the peppers. After 15 minutes just remove the peppers from the bag and peel the skin right off!
• 4. Put the roasted peppers, 2-3 TB olive oil, 1 TB white balsamic vinegar, 2 cloves of garlic, and 1 1/2 tsp of salt into a food processor or blender; blend until smooth. Remove sauce to a bowl and set aside.
• 5. Heat a skillet over medium-high heat; meanwhile, liberally salt and pepper steak on both sides. Add 1-2 TB olive oil and 1-2 TB of butter to the hot skillet. As soon as butter has melted, add the steaks to the skillet and sear for 3-4 minutes on each side. Note: using a strong pair of tongs, make sure that the sides of the steak are seared as well by rotating the steak around all its edges. Remember, we are keeping the steaks very, very rare as we will be finishing them in the oven.
• 6. As soon as you have a good sear, remove steak to a cutting board and let rest for 10-15 minutes; this will allow the steak to re-absorb all the juices and keep them super tender.
• 7. When steaks have fully rested, cut them into1/2 thick strips; the steak will be very rare but that's what we want. Thread strips of steak onto prepared bamboo skewers. Arrange skewers on a parchment lined baking sheet.
• 8. Brush both sides of each skewer liberally with the roasted red bell pepper sauce. Put into 400 degree oven for approximately 8 minutes, flipping skewer halfway through.