Steak Kebab Bowls
We complete this dish by resting the kebabs over a bed of crunchy spinach and cucumber salad tossed in a garlicky tahini dressing, plus a pile of herby orzo, which is toasted until golden before being gently simmered in savory chicken stock.
Ingredients :
- 1 lb. sirloin steak, cut into 1 1/2" cubes
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 7 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. fresh lemon juice, divided
- 3 tsp. grated garlic, divided
- Kosher salt
- 1/4 cup smooth tahini
- 1 tsp. honey
- Freshly ground black pepper
- 8 oz. dried orzo
- 2 1/2 cups low-sodium chicken broth
- Neutral oil, for grilling
- 1 red onion, cut into 1 1/2" pieces
- 1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2" pieces
- 10 oz. grape tomatoes
- 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
- 5 oz. baby spinach
- 1 small bunch fresh chives, finely sliced
Directions :
- in a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
- Meanwhile, in a small bowl, combine remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit about 20 minutes.
- Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to dressing. Vigorously whisk, adding more water as needed, until smooth and easily pourable; season with salt and black pepper. Set aside.
- In a medium skillet over medium-high heat, heat 1 tablespoon olive oil. Add orzo and cook, stirring, until golden, 3 to 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper. Cover to keep warm.
- Prepare a grill for high heat; preheat 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil; season with salt and black pepper.
- Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total (grills can vary). Transfer kebabs to a plate.
- In a large bowl, toss cucumbers and spinach with half of reserved dressing. Stir chives into orzo mixture.
- Divide salad and orzo among bowls; top with kebabs. Drizzle remaining dressing over bowls.
