Separate skewers, better control
Sirloin Skewers with Peppers and Herb Yogurt
Keep sirloin on its own skewers and let the peppers and onion take their time. A clean parsley yogurt sauce goes on at serving rather than over the flame.
- Makes
- 2 main portions from 12 ounces raw sirloin
- Preparation
- About 20 minutes
- Cooking or chilling
- About 10 to 16 minutes, plus at least 3 minutes resting
Get everything ready
Ingredients
2 main portions from 12 ounces raw sirloin
What you need
Grill, metal skewers, clean serving dish and food thermometer.
Time to cook
Method
Make the table sauce
Mix the yogurt, parsley and lemon juice in a clean bowl. Cover and refrigerate. Heat the grill to about 400°F with a cooler area.
Thread separate batches
Toss the beef with 2 teaspoons oil, vinegar, salt and pepper, then divide onto metal skewers with a little space between pieces. Thread the pepper and onion onto separate skewers and coat with the remaining 1 teaspoon oil.
Grill the vegetables
Cook the vegetable skewers about 10 to 16 minutes, turning every few minutes, until softened and browned at the edges. Move aside as needed.
Grill and probe the beef
Grill the beef about 8 to 12 minutes, turning to brown several sides. Check the centers of multiple cubes from the side. They must reach at least 145°F before removal. Continue cooking pieces that need more time.
Rest then plate
Rest the cooked beef at least 3 minutes on a clean dish. Divide the beef and vegetables between two plates and serve the cold yogurt sauce alongside.
Before you make it
Use substantial cubes
Pieces about 1½ inches across are easier to probe than tiny scraps. Remove thick connective tissue before threading.
Make larger meals in stages
More skewers require more space. The two person batch does not establish the capacity of a particular grill for twelve guests.
Temperature comes first
USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Identify top sirloin and review handling tools.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.