Pepper Steak Skewers

Total Time:
35 min
30 min
5 min

4 to 6 servings

  • For the steak rolls:
  • 2 pounds flank steak
  • 2 tablespoons Montreal steak seasoning
  • 1 12 -ounce jar roasted red peppers, halved
  • 1 cup shredded pepper jack cheese
  • 1 tablespoon canola oil
  • For the spicy yogurt sauce:
  • 1 teaspoon Montreal steak seasoning
  • 1/2 cup plain yogurt
  • 1/2 tablespoon hot sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon chopped fresh parsley
  • Preheat a grill to medium. Butterfly the steak by cutting horizontally through the center until the two halves open flat. Cover with plastic wrap and pound it to about 1/4 inch thick. Cut into 3 equal rectangles.

  • Lay out each steak rectangle. Season with 1 tablespoon steak seasoning. Lay a piece of the roasted red pepper along the bottom edge of each. Sprinkle each with 1/3 cup cheese. Starting at the bottom edge, roll each rectangle into a tight log. Place the 3 rolls parallel to one another. Pierce the 3 rolls with 6 evenly spaced skewers so each skewer goes through the center of all rolls. Slice the rolls between the skewers to make 6 skewers with 3 pieces on each. Season with the remaining 1 tablespoon steak seasoning.

  • Make the spicy yogurt sauce: Combine the steak seasoning, yogurt, hot sauce, Worcestershire sauce and parsley in a bowl.

  • Brush the grill grates with the canola oil. Grill the skewers for 3 minutes on all sides. Serve with the sauce.

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Great Grilled Mains