She Strengthens

Grilled Sirloin and Vegetables with a Twist

The Secret to Perfectly Cooked Meat and Veggies

When it comes to grilling, many of us have fallen victim to the mistake of cooking meat and vegetables together on the same skewer. The result? Overcooked meat and undercooked veggies. But fear not! With a few simple tricks, you can achieve a perfectly balanced and flavorful meal.

The Magic of Separation

To avoid the common pitfall, keep your meat and vegetables separate. This allows you to cook each component to perfection. For added flavor, whip up a Mediterranean-inspired marinade using tomato paste, brown sugar, and a hint of lemon zest. This sweet and savory blend will elevate your dish to new heights.

A Delicious and Easy Meal

Serve your grilled sirloin and vegetables with a side of warm pita bread and a dollop of creamy yogurt sauce. This satisfying meal is sure to become a summer staple.

Game Plan

Before you start grilling, remember to soak your wooden skewers in water for 30 minutes to prevent them from burning on the grill. With a little planning, you’ll be enjoying a delicious and stress-free meal in no time.

Yield and Difficulty

This recipe yields 4 servings and is rated as easy, with a total cooking time of 1 hour and 10 minutes.

Ingredients

• 1 tablespoon kosher salt
• 2 teaspoons packed light brown sugar
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/3 cup olive oil
• 2 tablespoons tomato paste
• 5 medium garlic cloves, finely chopped
• 1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick
• 8 ounces cremini mushrooms
• 1 pound summer squash (zucchini, yellow, or a mixture of both)
• 1 medium red onion
• 10 (12-inch) wooden or metal skewers

Instructions

Step 1: Prepare the Marinade

In a large bowl, whisk together salt, sugar, zest, cumin, paprika, pepper, and coriander. Add olive oil, tomato paste, and garlic, and whisk until combined.

Step 2: Marinate the Beef

Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside. Trim the beef of excess fat and sinew, and cut it into 1-inch cubes. Place the cubes in the bag with the marinade, seal, and massage the meat to coat. Set aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through.

Step 3: Prep the Vegetables

Heat a gas or charcoal grill to medium high (about 375°F to 425°F). Clean the mushrooms, trim the stems, and add them to the bowl with the remaining marinade. Cut the squash into 1-inch chunks and add them to the bowl. Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside.

Step 4: Grill and Serve

When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece. Place the skewers on the grill, cover, and cook, turning every 2 to 3 minutes. Remove the beef skewers when all sides are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8 minutes total. Transfer the skewers to a serving platter and cover loosely with foil. Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more. Transfer the vegetable skewers to the serving platter and serve immediately.