Sonoma-Style Beef Skewers

Ingredients

  • 1 pound beef top sirloin steak boneless, cut 1 inch thick
  • 1 pound Swiss chard
  • 1 Tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 1/4 cup water
  • 1/2 tsp Kosher salt
  • 3 cups cooked whole grain or regular orzo
  • 2 Tbsp toasted pine nuts (optional)


For the sauce

  • 4 large plum tomatoes
  • 2 Tbsp extra-virgin olive oil
  • 3 cloves garlic, minced


For the seasoning

  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp ground cardamom
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper

Preparation

  • Prepare Sauce. Place tomatoes on grid over medium-high coals. Grill, covered, 9 to 11 minutes or until skins are completely blackened, turning frequently. Remove and discard skins from tomatoes. Finely chop tomatoes; place in medium bowl. Add remaining sauce ingredients; season with salt, as desired. Set aside.
     
  • Cut beef steak into 8 equal pieces. Combine Seasoning ingredients in large bowl. Add beef; toss to coat. Soak four 6-inch bamboo skewers in water 10 minutes; drain. Thread 2 beef pieces onto each skewer, leaving small space between pieces.
     
  • Place skewers on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  • Meanwhile, remove and finely chop Swiss chard stems and ribs. Thinly slice chard leaves. Heat oil in large skillet over medium heat until hot. Add onion; cook and stir 4 to 5 minutes or until tender. Add chard stems and leaves in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add garlic; cook and stir about 20 seconds. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.

 

  • Combine orzo with chard mixture; divide among 4 bowls. Top each with 1 beef skewer; spoon some sauce on top. Garnish with pine nuts, if desired. Serve with remaining sauce.
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