Spanish Bistek a la Parrilla
Nothing quite encompasses hot Summer days like grilling steaks over an open flame. The smell of the grill will bring people out of the house to congregate around he communal meal to talk, share, laugh and love; in so doing the backyard BBQ becomes an opportunity to feed both body and soul.
Today’s recipe will transport you to the sun drenched Mediterranean coast of Spain the meaty beefier flavor of 100% grass-fed beef steaks, the earthiness of cumin and the smoky Spanish paprika, rounded out with the classic Mediterranean flavors of garlic and oregano make for the perfect seasoning for steak. On top of that these kabobs will be giving you the unbeatable smokey caramelized flavors of grilled peppers and onions. You’ll be loving these beef kabobs so much it’ll be time to throw a fiesta!
Health wise these Spanish beef kabobs are a win win as well. Grass-fed beef is lower in calories, saturated fat and cholesterol than traditional beef; it has none of the toxic and poisonous effects of corn fed beef and none of the antibiotics or hormones; as if that wasn’t enough grass-fed beef is packed full of Omega 3’s and other vitamins nearly non-existent in corn fed beef. Organic bell peppers and onions have more nutrients than conventional vegetables with none of the toxic pesticides or herbicides. At 6 calories per bell pepper quarter and 16 calories per onion quarter you can fill up on these delicious morsels guilt-free.
What you’ll need:
- Kabob Skewers
- Gas or Charcoal Grill
- 1.5 lbs. Beef Steak, Mix of New York and Rib Eye, grass-fed, organic
- 6 Bell Peppers, organic
- 4 Yellow Onions, organic
- ⅓ cup + 2 tbs. Extra Virgin Olive Oil
- 5 Garlic Cloves, finely minced
- 1 tbs. Oregano, dried
- 1 tsp. Spanish Paprika
- 1 tsp. Cumin
- In a large bowl combine the ⅓ cup olive oil, oregano, paprika, cumin, salt, pepper and garlic; whisk together and set aside.
- Chop the steaks up into roughly equal large chunks, place the beef into the oil marinade, stir and incorporate to allow the flavors to marinate at least 30 minutes.
- Prepare a grill to medium heat.
- Chop the onions and bell peppers into quarters, drizzle with remaining olive oil and season with salt and pepper.
- Prepare the kabobs by placing the meat and onions and peppers into grill safe skewers. I typically put all the meat together and the vegetables together on different skewers for convenience of cooking times.
- Cook the beef skewers until temperature of thickest parts reach 140, approximately 10-12 minutes flipping half way through cooking. Important to remember cooking time will vary depending in grill temperature and size of beef chunks, meat thermometer is always the best way to know when your meat is ready.
- Cook the vegetable skewers until seared and caramelized with a little char on them, about 8-9 minutes with a flip halfway.
- Place the meat and vegetables on platter - removing from skewers - and cover with foil for 5 mins to allow juices in meat to distribute.
- Serve and enjoy!