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Spicy Beef and Zucchini Skewers with Pineapple Romesco
Recipes
Spicy Beef and Zucchini Skewers with Pineapple Romesco
4 servings
30 minutes total

Ingredients

  • 2 medium zucchini
  • 1 pineapple, peeled/cored
  • 1 large red bell pepper
  • 1 ½ lb grilling steaks (such as NY strip, ribeye, or tenderloin)
  • 16 (6-inch) wooden skewers
  • 5 tablespoons olive oil, divided
  • 1 tablespoon spicy steak seasoning
  • 1 cup grape tomatoes
  • 8 cloves garlic
  • 1 ½ teaspoons smoked paprika
  • 3 tablespoons smoked almonds
  • 3 tablespoons sherry wine vinegar
  • ¾ teaspoon kosher salt

Steps

    1. Preheat grill (or grill pan). Cut zucchini, pineapple (2 cups), and bell pepper (2 cups) into 1-inch pieces. Cut beef into 1-inch chunks (wash hands). Thread zucchini and meat alternately on 8 skewers; coat with 1 tablespoon oil and the steak seasoning. Thread pineapples, bell peppers, and tomatoes alternately on remaining 8 skewers, ending with 1 garlic clove; coat with 1 tablespoon oil and the paprika.
    2. Place skewers on grill; grill 5–6 minutes, turning often, or until meat is 145°F and vegetables are tender and charred.
    3. Place ingredients of 4 of the pineapple skewers into a food processor bowl (or blender). Add almonds, vinegar, salt, and remaining 3 tablespoons oil to pineapple; process until smooth. Serve remaining 4 pineapple skewers with the meat skewers and sauce.

Amount per ¼ recipe serving: Calories 690, Total Fat 47g, Sat Fat 10g, Trans Fat 1g, Chol 120mg, Sodium 860mg, Total Carb 26g, Fiber 6g, Sugars 14g, Protein 46g, Calc 15%, Vitamin A 60%, Vitamin C 290%, Iron 40%