Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

Name: Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce
Prep time: 1 h 11 min
Cook time: 1 h 11 min
Total time: 1 h 11 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper; 1 teaspoons caraway seeds; 473 milliliters uncooked couscous; 1 teaspoons crushed red pepper; 227 grams eggplant, cut lengthwise into 1/2-inch-thick slices; 118 milliliters fresh cilantro leaves; 4 green onions, trimmed; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoons kosher salt; 3 Tbsps fresh lemon juice; 237 milliliters fat-free, lower-sodium chicken broth; 59 milliliters extra-virgin olive oil; 4 red bell peppers; 227 grams squash, cut lengthwise into 1/2-inch-thick slices; 680 grams top sirloin steak, cut into 1-inch cubes; 237 milliliters water; 227 grams zucchini, cut lengthwise into 1/2-inch-thick slices

Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 36g of protein, 14g of fat, and a total of 509 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 11 minutes. It is a good option if you're following a dairy free diet. The Fourth Of July will be even more special with this recipe. Head to the store and pick up bay leaf, top sirloin steak, caraway seeds, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat broiler.

Equipment you will use

Broiler

To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes.

Ingredients you will need

Bell Pepper

Hot Sauce

Seeds

Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened.

Ingredients you will need

Bell Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a paper bag, and fold to close tightly.

Let stand for 20 minutes. Peel.

Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.

Ingredients you will need

Red Pepper

Peppers

Equipment you will use

Blender

Preheat grill to medium-high heat.

Equipment you will use

Grill

To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover.

Ingredients you will need

Bay Leaves

Couscous

Broth

Water

Equipment you will use

Sauce Pan

Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.

Ingredients you will need

Bay Leaves

Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked.

Ingredients you will need

Cooking Spray

Green Onions

Vegetable

Eggplant

Equipment you will use

Grill

Remove from heat; coarsely chop vegetables.

Ingredients you will need

Vegetable

Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.

Ingredients you will need

Hot Sauce

Vegetable

Couscous

Equipment you will use

Bowl

To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt.

Ingredients you will need

Cooking Spray

Black Pepper

Beef

Salt

Equipment you will use

Skewers

Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.

Ingredients you will need

Cooking Spray

Equipment you will use

Skewers

Grill

Serve with couscous mixture and remaining sauce.

Ingredients you will need

Couscous

Sauce

Equipment

Ingredients

Servings:

bay leaf 1teaspoons

freshly ground black pepper 1teaspoons

caraway seeds 473milliliters

uncooked couscous 1teaspoons

crushed red pepper 227grams

eggplant, cut lengthwise into 1/2-inch-thick slices 118milliliters

fresh cilantro leaves 4

green onions, trimmed 2teaspoons

ground coriander 2teaspoons

ground cumin 1teaspoons

kosher salt 3Tbsps

fresh lemon juice 237milliliters

fat-free, lower-sodium chicken broth 59milliliters

extra-virgin olive oil 4

red bell peppers 227grams

squash, cut lengthwise into 1/2-inch-thick slices 680grams

top sirloin steak, cut into 1-inch cubes 237milliliters

water 227grams

zucchini, cut lengthwise into 1/2-inch-thick slices

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Peju Province Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.