Ingredients

  • 2 pounds flat iron steak, cut into 1/2-inch cubes
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground chipotle chili powder
  • 1 teaspoon kosher salt
  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 cup walnuts
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sour cream
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt

Directions

  1. Whisk together olive oil, garlic, cumin, coriander and chili powder in medium sized bowl. Add steak to the bowl and toss to coat. Cover and marinate at least 2 hours, up to overnight.
  2. Combine red peppers, walnuts, garlic, vinegar, sour cream, olive oil, and salt in a blender or food processor and blend until smooth. Transfer to a bowl and refrigerate until service.
  3. Place 4-5 pieces of steak on a wooden skewer and repeat with remaining steak. Season each skewer with salt on all sides.
  4. Preheat an Anolon® Advanced Bronze 11-inch Deep Square Grill Pan, over moderately high heat. Cook 3-4 kabobs at a time, about 4-5 minutes total, flipping ¼ turn after each minute (for medium rare). Remove from pan and allow to rest 5 minutes before serving.
  5. Serve kabobs with roasted red pepper pesto.
  • Yield:

    4 Servings

  • Course:

    Appetizer