Cobb Sirloin Steak Kebabs with Ranch Vinaigrette
A mouthwatering beef kebab recipe made with all the delicious flavors of a southern cobb salad.
Servings 6
Calories 384kcal
Ingredients
- 1 ½ lbs top sirloin cut into 2” bite size pieces
- 2 red peppers cut into 2” size pieces
- 1 pint golden cherry tomatoes keep whole
- 3-4 large romaine leaves rinsed and patted dry
- 4 oz sharp cheddar cheese block, cut into 2” chunks
- ⅓ cup light ranch dressing
- medium lemon juiced and zested
- 1 clove garlic minced
- 1 tablespoon fresh parsley minced
- ¼ cup extra virgin olive oil
- 3 large eggs
- Bamboo skewers
- Sea salt and pepper to taste
Instructions
- Prepare your medium-boiled eggs (firm white and semi-firm yolk). Place eggs into a small pot and cover with cold water. Bring water to a full boil, then turn off heat, cover with a lid and set the timer for 6 minutes.
- When the timer goes off, immediately place eggs in an ice bath to stop the cooking process. Set aside while you prepare your other ingredients.
- To prepare dressing, mix together the ranch dressing, lemon juice, lemon zest, garlic, and half of the fresh parsley. Slowly whisk in the olive oil. Top with remaining parsley before serving.
- For the kebabs, soak wooden skewers in water to prepare them for the grill for 10 minutes (or use metal skewers).
- Toss steak cubes, peppers, cherry tomatoes and romaine in a little olive oil and season lightly with sea salt and fresh cracked pepper.
- Place steak cubes, peppers and cherry tomatoes on a skewer, leaving room for the romaine and cheese on the end (but do not add them yet). Grill kebabs over medium-high heat for 2-3 minutes per side (so steak is medium-rare).
- Lay romaine leaves onto the grill and cook quickly until each side is starting to wilt and ends are getting brown, approximately 1 minute per side. Remove from grill, chop into large pieces for skewering, and set aside.
- In a grill pan, flash cook the cheese until it just gets warm and soft enough to skewer. Now add the romaine and cheese to the kebabs.
- Peel and slice your eggs and arrange on a platter with the kebabs. Garnish with fresh parsley and serve with the dressing on the side for dipping.
Nutrition
Calories: 384kcal | Carbohydrates: 9g | Protein: 34g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 224mg | Potassium: 744mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3211IU | Vitamin C: 70mg | Calcium: 190mg | Iron: 3mg