We’ve had a subscription to Cooking Light magazine for a long while, but for some reason we really never made much from it. It’s not for lack of great recipes, but the wife seems to find a lot of things from blogs…so we go through those first. I was left to find a recipe a couple of weeks ago, and not knowing her blogs, hit the Cooking Light magazines sitting on the counter. I knew I wanted something on the grill and found a section from June’s magazine all about kebabs. It didn’t take me long to hone in on the steak kebab with avocado. We’ve been on an avocado kick here recently and with steak…child please. I was sold.
Luckily my mom and her boyfriend, partner, whatever you call dating old people were in town so they really took the lead on this one. They grabbed a great cut of steak from the grocery store and loaded up on the rest of the ingredients. The nice thing about the recipe is that it’s really just putting the rub together, cutting the meat/veggies up and loading them onto the kebabs. There’s not a whole lot to screw up unless you overcook your steak on the grill.
Once we had everything chopped and loaded, it was time to hit the grill. Instead of putting the meat with the veggies, we loaded them onto their own kebabs. The chipotle chili powder gave off a great smoky, spicy smell. Next to the meat on the grill were the veggies, and just for good measure we grilled up some zucchini and squash as well (just in EVOO, salt, and pepper). Into the squash/zucchini mix we also had some red potatoes. These we just sliced in half, steamed in the microwave until almost done, and finished off on the grill. Super easy, and a nice way to get a char on the potatoes.
After some time and flipping on the grill, everything was set. We stripped off the meat from the kebabs and then the veggies as well. I loaded up my plate, grabbed my beer, and dove in. Just like it smelled, the steak had a great smoke and spice too it. It had a bit of a kick to it, but not much. If it is too spicy, load up a fork with avocado and the steak and you’re set. The avocado on the grill gives it a little extra flavor from the char and makes it nice and smooth to eat. I mean…everything on the grill is better…duh! We went through all of the meat and veggies in the one sitting. It was a hit with everyone.
So, add this to the list of things we’ll be going back to again. Since then we’ve already hit up Cooking Light again for a new dinner (which was amazing…BLT Pasta…post to come). As usual, everything was a hit and as much as I can use the grill…makes me a happy man.
Beer with Dinner: Cisco Brewers Indie Pale Ale – delicious, and from my mom’s neck of the woods (RI).
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon black pepper
- 1 pound top sirloin steak
- 16 ripe avocado cubes
- 16 cherry tomatoes
- 16 (1-inch) squares red onion
- 8 (8-inch) skewers
- Cooking spray
- 1/4 teaspoon kosher salt
- Combine olive oil, 1/4 teaspoon kosher salt, chipotle chile powder, and black pepper; rub evenly over top sirloin. Cut steak into 32 cubes. Thread steak, avocado, cherry tomatoes, and onion alternately onto skewers. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Place skewers on a grill rack coated with cooking spray. Grill 5 minutes or until done, turning skewers occasionally for an even char.
- Note: If using wooden skewers, soak them in water for 20 minutes before grilling