Smoked Steak Skewers with Tomatoes, Onions, and Olives
Beef Top Sirloin Steak is smoked, then skewered with tomatoes, red onions, and olives. Sprinkle these skewers with grated Manchego cheese to impress your guests.
PREP TIME: 45 MINUTES (15 MINUTES ACTIVE TIME
COOK TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 4
INGREDIENTS
- 1 Beef Top Sirloin Steak (about 1 lb.), cut into 24, 1" cubes
- 1 large red onion, sliced into 16 wedges
- 16 medium cherry tomatoes
- 16 large Queen Spanish olives
- 1/4 teaspoon salt
- Black pepper, to taste
- 16 metal grilling skewers (or bamboo skewers, soaked in water to prevent burning)
For the Marinade:
- 2 Tbsps olive oil
- 2 Tbsps red wine vinegar
- 1 tsp garlic, minced
- 1/4 tsp crushed red pepper
- Garnish (optional): 1/4 cup manchego cheese, grated
COOKING INSTRUCTIONS
- Marinate the Beef: Combine the marinade ingredients in a food-safe plastic bag. Add beef Top Sirloin Steak cubes; turn the cubes over. Close the bag securely and marinate in the refrigerator for 30 minutes.
- Prepare the Smoker: Add wood chunks, chips, or pellets to the smoker according to the manufacturer’s instructions. Preheat smoker to 225°F.
- Remove the cubes from the marinade and discard the remaining liquid. Place the beef cubes in the smoker according to the manufacturer’s instructions. Set the timer for 10 to 15 minutes, depending on the desired smoke flavor.
- When the cubes are done smoking, carefully remove them from the smoker. Thread the cubes, onions, tomatoes, and olives evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
- Place skewers on the grill over medium heat. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, if desired.
- Top skewers with cheese, as desired.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
National Beef Month Spotlight: Recipes
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
Tammi Arender’s recipe for Hawaiian Ribeye Steaks with Grilled Pineapple Citrus Salad will make you feel like you are on the beach surrounded by palm trees. She joins the Tennessee Beef Council to walk us through the recipe!
