February 4, 2014

Steak and Pepper Skewers with Couscous

Boy, I don’t know about you, but I have had about enough of this crazy winter! With all this snow and sub-zero weather, I feel like it is very hard to make plans.

I kind of just want to hibernate and not come out of my den until warm sunny weather is here to stay! I mean seriously! We have had over 50 inches of snow in the Chicago area alone this winter! Crazy!!

But luckily for me and my family, we don’t have to sacrifice great food in the winter months. Because my talented hubby, Erik grills outside all year round regardless of the heaviest snow days.

Take a look at these delicious sirloin skewers. With those scrumptiously charred red onions and red bell peppers, you would think it’s the beginning of July around our house instead of the beginning of February!

I actually couldn’t even wait for the food to get on my plate before I started nibbling on these skewers! (Notice a certain red bell pepper missing from the end of a skewer?? 😉

Don’t let this crazy winter get you down! Great grilled food like this will bring BBQ to your table anytime of the year!

Take that winter!!

Steak and Pepper Skewers with Couscous

Ingredients

1 1/2-2 lbs. sirloin steak, cut into 1 inch cubes
3/4 c. worcestershire sauce
1/2 c. red wine
1/4 c. dijon mustard
4 cloves of garlic, minced
1 TBSP cracked black pepper
1-2 large red bell peppers, cut into 1 inch squares
1 large red onion, cut into 1 inch squares

For the couscous

2 c. couscous
2 TBLSP olive oil
4 c. chicken broth
12 asparagus stalks, cut into bite sized pieces (mainly the top portion)
1/4 c. sun-dried tomatoes
1/4 c. feta cheese

Instructions

Place the sirloin cubes, worcestershire, red wine, dijon, garlic, and black pepper all in a large ziploc freezer bag (squishing it around until blended) and place in the refrigerator for 1-2 hours or up to overnight.
Remove steak from the bag and discard the excess marinade and bag. On large skewers, thread the steak, alternatively with the peppers and onions.
Grill over medium hight heat for approximately 2-3 minutes per side until all four sides are grilled and the peppers are charred and the meat is medium rare. Cover skewers and allow to rest on the counter while preparing the couscous.
Place olive oil in a medium pan over medium heat and add the couscous and saute it until it turns a little brown. Add chicken broth and cook until it comes to a boil. Turn down the heat, cover and simmer it for 12-15 minutes over low heat.
In the meantime, blanche the asparagus by boiling it in a medium pan in salted water for approximately 2 minutes. Drain it and set it aside.
When couscous is finished cooking, fluff it with a fork, add sun-dried tomatoes, asparagus tips, and feta cheese and serve together with the steak and pepper skewers.

http://two-in-the-kitchen.com/steak-and-pepper-skewers-with-couscous/