I’m officially jumping on the ‘I can’t take this Arizona summer heat any more’ bandwagon.
Go ahead, say it. ‘But, Jenn… it’s a dry heat.’ I double-dog dare you. You will feel my virtual wrath right through your computer screen.
Seriously though. Everyone I talk to in AZ lately is just flat out pissed off. And nobody is in the mood to slave over a hot stove to prepare a well rounded meal for their sweaty, pissed off brood.
Enter, the skewer.
Every meal we’ve had at home this month has been impaled and grilled over an open flame under the shade of a palm tree. I know, I know. Sounds tropical and fantastic. It’s a facade. A farse. The only fantastic thing about this story is the food. And maybe a few ice cold cans of Mr. Pineapple.
The combinations are simply endless when it comes to kabobs, but this happens to be one of our family favorites. The sweet tang from the yellow onion, paired with the earthiness of the mushrooms is a perfect compliment to the savory coffee and garlic rubbed sirloin.
And since everything’s right there on a convenient hand held delivery device, you can even eat them in the pool. Or the bath tub filled with pool temperature water. I won’t judge.
Coffee and Garlic Rubbed Sirloin Skewers
(makes 4 servings)
2 tsp espresso powder
2 tsp garlic powder
1 tsp dry mustard
1 tsp paprika
1 tsp dark brown sugar
1 tsp dry orange zest
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp ground black pepper
12 oz beef sirloin (trimmed of excess fat and cut against the grain into 1/2″ strips*)
8 oz button mushrooms (washed and trimmed of excess stems)
1 large sweet yellow onion (peeled and cut into large chunks)
4 tbsp olive oil
*I like to cut my kabob meat in strips rather than chunks because it cooks a bit more evenly and is easier to bite into than a chunk, but it’s your call. If you like chunks, go for it.
If you’re using bamboo skewers, soak them in warm water for at least 30 minutes to avoid burning.
To make the dry rub, combine the first nine ingredients in a small bowl, and mix to combine. Throw the trimmed steak strips, cleaned mushrooms and onion chunks into a large bowl and drizzle with olive oil. Toss to coat, then add in the dry rub and toss again to coat everything evenly with seasoning. Refrigerate for at least 30 minutes to get the best flavor results.
Prepare the skewers by threading a strip of steak, folded and stuck twice, an onion chunk and finally a mushroom. Repeat the pattern until your skewers are full.
Grill these bad-boys for 3-4 minutes for medium-rare or around 6 minutes for well done.
Step into the pool, or draw yourself a pool tub, grab a few skewers and revel in the ease of a fantastic summer meal on a stick.
OMFG. SO GOOD.
I’m in Sydney where it is winter [yay!] but summer here is awful. I can’t stand any type of heat! The HUngry Dad would love these skewers [I’m veggie].
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