American
Beef and Pepper Skewers
Sirloin cubes and bell peppers are threaded on skewers and grilled to medium. Pull them when the center of a beef cube reads 145°F.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Even cubes of sirloin cook at the same rate, so one temperature reading stands for the batch.
- Medium is the doneness here: pull the skewers at 145°F in the center of a beef cube.
- A hot grill, around 450°F, browns the outside in the short time the inside needs.
- Peppers and onion between the meat keep the cubes from steaming against each other.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the grill to 450°F.
- 2
Toss the sirloin, bell peppers, and red onion with the olive oil, garlic, soy sauce, paprika, kosher salt, and black pepper.
- 3
Thread the beef and vegetables onto the metal skewers, leaving a little space between pieces.
- 4
Grill over direct heat, turning every 2 to 3 minutes, until the beef is medium and the center of a cube reads 145°F, about 8 to 12 minutes.
- 5
If a pepper chars before the beef hits 145°F, move that skewer to a cooler edge of the grill and keep cooking the meat.
- 6
Move the skewers to a plate and rest 3 minutes.
- 7
Serve with the lime wedges.
Pro tips
- Name the doneness out loud while you cook: medium, 145°F. Do not guess from color alone.
- Oil the grates or the peppers will stick. The olive oil on the skewers helps, but a hot clean grate helps more.
- Metal skewers conduct heat into the center of the cubes, so start checking temperature a minute earlier than you might with wood.
Easy substitutions
- Sirloin
- Beef tenderloin tips, still pulled at medium, 145°F
- Metal skewers
- Wooden skewers soaked in water for 30 minutes
- Soy sauce
- Worcestershire sauce
Storage and reheating
Storage
Refrigerate leftovers off the skewers up to 3 days.
Reheating
Warm gently in a covered skillet until hot. They will cook past medium. Better cold, sliced onto a salad, if you want to keep the original doneness.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 364
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 20 g
- Fiber
- 2 g
Moderate · Grill · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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