Garlic rosemary salt is simple to make and elevates simple grilled skewers of steak and vegetables to a flavorful, memorable meal. The bright sweetness of red, yellow, and orange bell peppers perfectly pops with the rich, savory steak.
Steak and Vegetable Skewers With Garlic Rosemary Salt
Serves 6 with 4 skewers per person
Recipe by Robyn Conley Downs
Total Cooking Time: 1 hour 45 minutes
Active Cooking Time: 15 minutes
- 2 medium-size cloves garlic, peeled and minced
- 4 tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 4 pounds steak, cut into even 2 inch pieces (Cook’s Note: tri-tip, top sirloin, or ribeye, trimmed)
- 2 red bell peppers, seeded and cut into 2 inch pieces
- 2 yellow bell peppers, seeded and cut into 2 inch pieces
- 2 orange bell peppers, seeded and cut into 2 inch pieces
- 4 medium-size zucchini, cut crosswise into even 1 to 1½ inch slices
- 1 red onion, peeled, quartered, and cut into 2 inch pieces
- 2 tablespoons olive oil
- 24 ten-inch bamboo skewers, soaked in water for at least 1 hour
- Small food processor, spice grinder, or mortar and pestle
Place the garlic, rosemary, and salt in a small food processor, spice grinder, or mortar. Pulse or, using a pestle, grind the garlic mixture until well combined. Set the garlic rosemary salt aside.
Preheat a gas or charcoal grill or a grill pan to medium-high heat.
Thread the pieces of steak onto 12 of the bamboo skewers. Next thread the bell peppers, zucchini, and onion onto the remaining skewers, alternating colors. Drizzle the olive oil over the steak and vegetable skewers and sprinkle 2 teaspoons of the garlic rosemary salt over them.
Grill the skewers over medium-high heat, flipping them occasionally, until the vegetables are tender and the steak is cooked to the desired doneness, about 10 minutes. Remove the skewers from the heat, sprinkle them with the remaining garlic rosemary salt, and serve immediately.
Cook’s Note: Use an instant read thermometer to take temperature of steak to ensure your preferred level of doneness: 145°F is medium rare and 160°F is medium.
Photo by Robyn Conley Downs