Sonoma-Style Beef Skewers  --
Lean Cut
  • Total Recipe Time: 50 to 65 minutes
  • Makes 4 servings


  1. 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 1 pound Swiss chard
  3. 1 tablespoon extra-virgin olive oil
  4. 1 medium onion, chopped
  5. 1 teaspoon minced garlic
  6. 1/4 cup water
  7. 1/2 teaspoon kosher salt
  8. 3 cups cooked whole grain or regular orzo
  9. 2 tablespoons toasted pine nuts (optional)
  1. 4 large plum tomatoes
  2. 2 tablespoons extra-virgin olive oil
  3. 3 cloves garlic, minced
  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 teaspoon ground cardamom
  3. 1/2 teaspoon smoked paprika
  4. 1/2 teaspoon freshly ground black pepper


  1. Prepare Sauce. Place tomatoes on grid over medium-high coals. Grill, covered, 9 to 11 minutes or until skins are completely blackened, turning frequently. Remove and discard skins from tomatoes. Finely chop tomatoes; place in medium bowl. Add remaining sauce ingredients; season with salt, as desired. Set aside.
  2. Cut beef steak into 8 equal pieces. Combine Seasoning ingredients in large bowl. Add beef; toss to coat. Soak four 6-inch bamboo skewers in water 10 minutes; drain. Thread 2 beef pieces onto each skewer, leaving small space between pieces.
  3. Place skewers on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Meanwhile, remove and finely chop Swiss chard stems and ribs. Thinly slice chard leaves. Heat oil in large skillet over medium heat until hot. Add onion; cook and stir 4 to 5 minutes or until tender. Add chard stems and leaves in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add garlic; cook and stir about 20 seconds. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
  5. Combine orzo with chard mixture; divide among 4 bowls. Top each with 1 beef skewer; spoon some sauce on top. Garnish with pine nuts, if desired. Serve with remaining sauce.
  • Test Kitchen Tips
  • To thinly slice Swiss chard leaves, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.
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