Mexi-Cali Steak Skewers

Ready In

32 min

Prep

7 min

Cook

25 min

Servings

Make these steak skewers and eat as is, on top of a salad with seasonal greens, or mixed in with fresh pasta. Ten ingredients and 30 minutes to a delicious steak meal!

Beef
Appetizers
Dinner
Lunch
Dairy-Free
Gluten-Free
Nut-Free
Peanut-Free

Ingredients

1 Pre New York Strip Steak, Cut Into 1-2 Inch Chunks
1 Teaspoon Kosher Salt
2 Tablespoons High Heat Oil
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Cayenne
1 Red Bell Pepper, Cut Into 2 Inch Strips Then In Half Horizontally
1 Orange Bell Pepper, Cut Into 2 Inch Strips Then In Half Horizontally
1/2 Yellow Onion, Cut Into 2 Inch Strips Then In Half Horizontally
4-6 Skewers, Soaked In Water For Fifteen Minutes
1/4 Cup Fresh Cilantro
1 Avocado
1 Cup Salsa Verde

In a large bowl, mix together the salt, oil, chili powder, cumin, and cayenne pepper until well combined and resembling a loose paste.
Toss the peppers, onion, and steak in the mixture until well coated.
Thread the pre-soaked skewers with a few veggies and then steak. Repeat. The ends of the skewer should always be veggies.
Set your oven to broil. Add one rack in your oven on the second highest level.
Place your skewers on a foil-lined baking sheet and place on the top rack for 6 minutes each side. Be careful it's not too close to the broiler to make sure they do not burn.
While the skewers are cooking, mash the avocado in a medium-sized bowl. Add the salsa and stir until creamy. Mix in a few tablespoons of cilantro to your liking.
Serve the skewers on a platter with dipping sauce and sprinkle with remaining cilantro. Enjoy!