Pepper Steak Skewers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 39
- Cholesterol
- 125
- Sodium
- 270
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
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
Directions
- 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