Sonoma-Style Beef Skewers

• 1 hr 5 min
• 4 SERVINGS
• 570 Cal
• 38 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
• 1 pound Swiss chard
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1/4 cup water
• 1/2 teaspoon kosher salt
• 3 cups cooked whole grain or regular orzo
• 2 tablespoons toasted pine nuts (optional)

• 4 large plum tomatoes
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper

Cooking:

1. Prepare Sauce. Place tomatoes on grid over medium-high coals. Grill, covered, 9 to 11 minutes or until skins are completely blackened, turning frequently. Remove and discard skins from tomatoes. Finely chop tomatoes; place in medium bowl. Add remaining sauce ingredients; season with salt, as desired. Set aside.
2. Cut beef Top Sirloin Steak into 8 equal pieces. Combine Seasoning ingredients in large bowl. Add beef; toss to coat. Soak four 6-inch bamboo skewers in water 10 minutes; drain. Thread 2 beef pieces onto each skewer, leaving small space between pieces.
3. Place skewers on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Meanwhile, remove and finely chop Swiss chard stems and ribs. Thinly slice chard leaves. Heat oil in large skillet over medium heat until hot. Add onion; cook and stir 4 to 5 minutes or until tender. Add chard stems and leaves in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add garlic; cook and stir about 20 seconds. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
Cook's Tip: One pound fresh baby spinach, may be substituted for Swiss chard.


To thinly slice Swiss chard leaves, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.
5. Combine orzo with chard mixture; divide among 4 bowls. Top each with 1 beef skewer; spoon some sauce on top. Garnish with pine nuts, if desired. Serve with remaining sauce.