Steak and Roasted Red Pepper Skewers with Quinoa Pilaf

Steak and Roasted Red Pepper Skewers with Quinoa Pilaf ingredients

• 12 oz Sirloin or Flank Steak
• 1 large Red Bell Pepper
• 1 large Orange Bell Pepper
• 2 tbsp Soy Sauce (or Tamari for GF)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 grated Fresh Ginger
• 1 minced Garlic
• 0.5 tsp Honey (or Agave)
• 0.25 tsp Red Pepper Flakes (optional)
• 0.75 cup Quinoa
• 1.5 cups Vegetable Broth (or water)
• 1 tbsp Olive Oil
• 0.25 finely diced Yellow Onion
• 0.5 finely diced Carrot
• 2 chopped Fresh Parsley
• 0.25 tsp Salt
• 0.13 tsp Black Pepper
• 4-6 ea Wooden or Metal Skewers

How to make Steak and Roasted Red Pepper Skewers with Quinoa Pilaf

1. If using wooden skewers, soak 4-6 skewers in water for at least 20 minutes to prevent burning during cooking. Meanwhile, preheat your grill or oven broiler to medium-high heat.
2. Prepare the steak and marinade: Cut the 12 oz sirloin or flank steak into 1-inch cubes. In a medium bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 clove minced garlic, 0.5 tsp honey, and 0.25 tsp red pepper flakes (if using).
3. Add the cubed steak to the marinade, toss to coat, and let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. Do not marinate for too long as the vinegar can start to break down the meat texture.
4. While the steak marinates, prepare the bell peppers: Core and deseed 1 large red bell pepper and 1 large orange bell pepper. Cut them into 1-inch pieces, similar in size to the steak cubes.
5. Begin the Quinoa Pilaf: Rinse 0.75 cup quinoa thoroughly under cold water using a fine-mesh sieve. This step removes saponins and prevents a bitter taste.
6. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 0.25 finely diced yellow onion and 0.5 finely diced carrot. Sauté for 3-5 minutes until softened.
7. Add the rinsed quinoa to the saucepan and stir for 1 minute to toast lightly. Pour in 1.5 cups vegetable broth (or water), add 0.25 tsp salt and 0.13 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
8. Once cooked, remove the quinoa from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh parsley.
9. Assemble the skewers: Thread the marinated steak cubes and bell pepper pieces alternately onto the soaked skewers, ensuring not to overcrowd them so they cook evenly.
10. Cook the skewers: If grilling, place skewers directly on the preheated grill grates. Cook for 3-4 minutes per side, turning occasionally, until the steak is cooked to your desired doneness (internal temperature 130-135°F for medium-rare) and the peppers are tender-crisp with slight char marks.
11. If broiling, arrange skewers on a foil-lined baking sheet and place under the preheated broiler. Broil for 4-6 minutes, turning once, until steak is cooked and peppers are lightly charred. Watch closely to prevent burning.
12. Remove skewers from heat and let them rest for 2-3 minutes before serving. Serve the hot steak and bell pepper skewers alongside the fluffy Quinoa Pilaf for a complete and satisfying lunch.

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