1 red onion, cut into 1-inch, “3-4 layered” squares
2 boneless, NY strip steaks, trimmed of excess fat, cut into 1-inch cubes
1 orange bell pepper, cut into 1-inch squares
8oz broccoli florets, blanched
Extra-virgin olive oil
2 teaspoons ground sumac
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
1 large garlic clove, smashed
2 green onions, light and dark green parts only, cut into 3 inch pieces
2 large bunches cilantro leaves and tender stems
1 bunch Italian flat-leaf parsley leaves
1 teaspoon Kosher salt
1 lemon, zested and juiced, plus juice of 1 lemon
½ cup roasted, unsalted cashews
1 teaspoon honey
1 cup extra-virgin olive oil, divided
Crushed red pepper (optional)
Steak & Veggie Kebabs
In a small bowl, mix together the salt, pepper and cumin. Set aside.
Place the steak in a medium bowl and the cut vegetables each in separate bowls.
To make the kebabs: start by threading a mushroom onto the skewer, followed by steak, red onion, pepper, steak and broccoli.
Repeat 1-2 more times, depending on the length of the skewer.
Place the skewer onto a baking sheet. Repeat with remaining skewers and ingredients.
Drizzle the kebabs on all sides with olive oil, then sprinkle the spice rub evenly over the kebabs.
Preheat a charcoal grill or grill pan over medium-high heat.
Place the kebabs onto the grill and cook for 2-3 minutes per side, rotating until the kebabs are slightly charred and the steak is cooked to medium (or to preferred doneness).
Remove onto a platter. Lightly cover to rest.
Serve with chermoula pesto.
In a medium, non-stick skillet over medium heat, add the sumac, coriander, cumin and paprika. Using a rubber spatula, move the spices around the skillet to toast until fragrant, 1 minute (do not burn, or they’ll become bitter). Scrape into a small bowl to cool.
Into the same pan, add the garlic and green onions. Dry roast for 3-5 minutes, moving them around the pan to keep from burning. Add to a separate small bowl to cool.
In the bowl of a food processor fitted with the large blade attachment, add the cilantro, parsley, salt, lemon zest and juice, honey, cashews, toasted spices, green onion and garlic.
Secure the top onto the bowl and process until a chunky pesto forms.
Remove the top, scrape down the sides of the bowl and then add ¾ cup of olive oil. Pulse until the olive oil is just incorporated.
Pour the pesto into a serving bowl. Add crushed red pepper flakes, if using and the remaining ¼ cup of olive oil.
Season to taste with salt and pepper.
Stir to combine and serve with kebabs.
Can also serve as a sandwich condiment or tossed with pasta.