STEAK SKEWERS WITH ROASTED RED BELL PEPPER SAUCE

Steak Skewers With Roasted Red Bell Pepper Sauce image

I love when I can prep an awesome recipe ahead of time and reduce stress when it comes time to entertain! These steak skewers are so tender and flavorful, and all the prep work can be done even hours before serving! I made my roasted, honey-cayenne cauliflower to be served with the skewers; the great thing is that the cauliflower...

Provided by Stefanie Bouchard

Categories Beef

Time 1h15m

Number Of Ingredients 17

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Ingredients

TO ROAST THE RED BELL PEPPERS:
4-5 red bell peppers, destemmed, cored, and halved
2-3 Tbsp olive oil
salt and pepper, i used a peppercorn medley grinder but black pepper would be fine
paper bag
ROASTED RED BELL PEPPER SAUCE:
4-5 roasted red bell peppers
2-3 Tbsp olive oil
1 Tbsp white balsamic or white wine vinegar
2 clove garlic, minced
1 1/2 tsp salt
STEAK SKEWERS:
2-3 large sirloin steaks, about 2 inches thick
salt and pepper
1-2 Tbsp olive oil
1-2 Tbsp butter
8-10 bamboo skewers, soaked in water

Steps:

1. Preheat oven to 400 degrees. Brush peppers inside and out with olive oil, then sprinkle inside and out with salt and pepper.
2. Lay peppers skin side up on a parchment lined baking sheet. Bake 30-35 minutes, or until skin begins to blacken.
3. Remove peppers from oven and immediately place and seal in a paper beg for 15 minutes. The paper bag will steam and release the skins from the peppers. After 15 minutes just remove the peppers from the bag and peel the skin right off!
4. Put the roasted peppers, 2-3 TB olive oil, 1 TB white balsamic vinegar, 2 cloves of garlic, and 1 1/2 tsp of salt into a food processor or blender; blend until smooth. Remove sauce to a bowl and set aside.
5. Heat a skillet over medium-high heat; meanwhile, liberally salt and pepper steak on both sides. Add 1-2 TB olive oil and 1-2 TB of butter to the hot skillet. As soon as butter has melted, add the steaks to the skillet and sear for 3-4 minutes on each side. Note: using a strong pair of tongs, make sure that the sides of the steak are seared as well by rotating the steak around all its edges. Remember, we are keeping the steaks very, very rare as we will be finishing them in the oven.
6. As soon as you have a good sear, remove steak to a cutting board and let rest for 10-15 minutes; this will allow the steak to re-absorb all the juices and keep them super tender.
7. When steaks have fully rested, cut them into1/2 thick strips; the steak will be very rare but that's what we want. Thread strips of steak onto prepared bamboo skewers. Arrange skewers on a parchment lined baking sheet.
8. Brush both sides of each skewer liberally with the roasted red bell pepper sauce. Put into 400 degree oven for approximately 8 minutes, flipping skewer halfway through.