Sonoma-Style Beef Skewers

A bed of orzo and swiss chard is topped with grilled Top Sirloin kabobs and a simple homemade tomato sauce. A complete meal in one recipe!

  • 1 hr
    5 min
  • 4
    SERVINGS
  • 573
    Cal
  • 38 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

    Cook's Tip: To thinly slice Swiss chard leaves, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.
  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.

Nutrition Information

Butcher Counter

Sonoma-Style Beef SkewersTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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