Sirloin Steak Kebabs with Ranch Dressing
Lean red meat can be part of a healthy eating plan more than once a week as long as you keep portions in check. Kebabs are a great way to keep an eye on portions too, and an easy way to include more vegetables into your diet.
- 1 1/2 pounds top sirloin, cut into 2-inch pieces
- 2 red peppers, cut into 2-inch pieces
- 1 pint golden cherry tomatoes
- 3 - 4 large romaine leaves, rinsed and patted dry
- 1 block sharp cheddar cheese, cut into 2-inch chunks
- 1/3 cup light ranch dressing
- Juice and zest of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, minced
- 1/4 cup extra virgin olive oil
- 3 large eggs
- 4 bamboo skewers
For the medium-boiled eggs:
- Place eggs in a small pot and cover with cold water. Bring water to a full boil, then turn off heat and cover with lid for 6 minutes. When timer goes off, immediately place eggs in ice bath.
For the dressing:
- Mix together ranch dressing, lemon juice, lemon zest, garlic, and half of fresh parsley. Slowly whisk in olive oil. Top with remaining parsley before serving.
For the kebabs:
- Soak wooden skewers in water for 10 minutes.
- 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 romaine and cheese on the end (but do not add them yet).
- Grill kebabs over medium-high heat for 2 to 3 minutes per side (so steak is medium rare).
- Lay romaine leaves on grill and cook quickly until each side starts to wilt and ends are getting brown, approximately 1 minute per side. Remove from grill, chop into large pieces for skewering, set aside.
- In a grill pan, flash cook cheese until it just gets warm and soft enough to skewer. Add romaine and cheese to kebabs.
- Peel and slice eggs and arrange on a platter with kebabs. Garnish with fresh parsley and serve with dressing on the side for dipping.
- Recipe and photo provided by Amee Livingston of Amee's Savory Dish.
Per serving: 425 kcal cal., 29 g fat (9 g sat. fat), 469 mg sodium, 2 g fiber, 4 g sugar, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet