Steak Kebab Bowls

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 50 minutes

Ingrédients

1 lb. sirloin steak, cut into 1 1/2" cubes

1/2 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

7 tbsp. extra-virgin olive oil, divided

2 tbsp. fresh lemon juice, divided

3 tsp. grated garlic, divided

Kosher salt

1/4 c. smooth tahini

1 tsp. honey

Freshly ground black pepper

8 oz. dried orzo (about 1 1/4 c.)

2 1/2 c. (or more) low-sodium chicken broth

Neutral oil, for grilling

1 red onion, cut into 1 1/2" pieces

1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2" pieces

10 oz. grape tomatoes (about 2 c.)

4 Persian or 2 English cucumbers, thinly sliced into quarter-moons

5 oz. baby spinach

1 small bunch fresh chives, finely sliced

Instructions

in a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.

Meanwhile, in a small bowl, combine remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit about 20 minutes.

Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to dressing. Vigorously whisk, adding more water as needed, until smooth and easily pourable; season with salt and black pepper. Set aside.

In a medium skillet over medium-high heat, heat 1 tablespoon olive oil. Add orzo and cook, stirring, until golden, 3 to 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper. Cover to keep warm.

Prepare a grill for high heat; preheat 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil; season with salt and black pepper.

Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total (grills can vary). Transfer kebabs to a plate.

In a large bowl, toss cucumbers and spinach with half of reserved dressing. Stir chives into orzo mixture.

Divide salad and orzo among bowls; top with kebabs. Drizzle remaining dressing over bowls.

Nutrition

• Calories: 890
• Lipides Totaux: 61 g
• Lipides Saturés: 12 g
• Acides Gras Trans: 0 g
• Cholestérol: 88 mg
• Sodium: 1940 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 13 g
• Protéines: 37 g