Cumin Marinated Steak Kabobs with Roasted Red Pepper Pesto

By Heather Cheney
Seasoned with cumin, coriander, garlic and chipotle chili powder, these easy steak kabobs are a perfect entree for summer entertaining. Paired with the Roasted Red Pepper Pesto, the kabobs are smoky, sweet, juicy, and take less work than your guest will ever guess!
  • Course: Entrée
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INGREDIENTS

  • clove garlic
  • Cloves garlic
  • Extra Virgin Olive Oil
  • flat iron steak
  • ground chipotle chili powder
  • Ground Coriander
  • ground cumin
  • kosher salt
  • Red Wine Vinegar
  • roasted red peppers
  • sour cream
  • walnuts

DIRECTIONS

  1. Whisk together olive oil, garlic, cumin, coriander and chili powder in medium sized bowl. Add steak to the bowl and toss to coat. Cover and marinate at least 2 hours, up to overnight.
  2. Combine red peppers, walnuts, garlic, vinegar, sour cream, olive oil, and salt in a blender or food processor and blend until smooth. Transfer to a bowl and refrigerate until service.
  3. Place 4-5 pieces of steak on a wooden skewer and repeat with remaining steak. Season each skewer with salt on all sides.
  4. Preheat a grill pan over moderately high heat. Cook 3-4 kabobs at a time, about 4-5 minutes total, flipping ¼ turn after each minute (for medium rare). Remove from pan and allow to rest 5 minutes before serving.
  5. Serve kabobs with roasted red pepper pesto.