Pepper Steak Skewers

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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