📝 About This Recipe
Elevate your outdoor grilling with these vibrant, nutrient-dense skewers featuring premium grass-fed sirloin and crisp bell peppers. Marinated in a bright blend of fresh rosemary, lemon, and garlic, the beef becomes incredibly tender while maintaining its robust, natural flavor. This Paleo-friendly feast is a celebration of clean eating, offering a perfect balance of protein and antioxidants with every charred, smoky bite.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Grass-fed Top Sirloin Steak (cut into 1.5-inch cubes)
- 2 Red Bell Pepper (seeded and cut into 1.5-inch squares)
- 1 Yellow Bell Pepper (seeded and cut into 1.5-inch squares)
- 1 Green Bell Pepper (seeded and cut into 1.5-inch squares)
- 1 large Red Onion (cut into thick wedges)
Paleo Herb Marinade
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Coconut Aminos (a Paleo-friendly soy sauce alternative)
- 2 tablespoons Fresh Lemon Juice (about half a lemon)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves removed from stem)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
If using wooden or bamboo skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a medium glass bowl or a large zip-top bag, whisk together the olive oil, coconut aminos, lemon juice, minced garlic, rosemary, thyme, smoked paprika, sea salt, and black pepper.
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3
Pat the cubed grass-fed beef dry with paper towels to ensure better sear. Add the beef cubes to the marinade, ensuring every piece is well-coated.
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4
Seal the container and refrigerate for at least 30 minutes, or up to 4 hours. Do not exceed 4 hours as the acidity in the lemon may begin to 'cook' the meat.
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5
While the beef marinates, prep your bell peppers and red onion by cutting them into uniform 1.5-inch pieces to match the size of the beef.
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6
Preheat your grill to medium-high heat (approximately 400°F to 450°F) and lightly oil the grates using a folded paper towel dipped in avocado oil.
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7
Thread the skewers by alternating between a piece of beef, a slice of onion, and the various colors of bell peppers. Aim for 4-5 pieces of beef per skewer.
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8
Discard the remaining marinade that touched the raw meat.
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9
Place the skewers on the hot grill. Close the lid and cook for about 3-4 minutes until a nice sear develops on the bottom.
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10
Rotate the skewers 90 degrees every 2-3 minutes, cooking for a total of 10-12 minutes for medium-rare to medium doneness.
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11
Use an instant-read thermometer to check for doneness; 135°F for medium-rare or 145°F for medium.
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12
Remove the skewers from the grill and transfer to a clean platter. Tent loosely with foil and let them rest for 5 minutes to allow juices to redistribute.
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13
Garnish with a final sprinkle of fresh herbs or a squeeze of lemon juice before serving.
💡 Chef's Tips
Cut the beef and vegetables into uniform sizes to ensure they all finish cooking at the same time. Don't crowd the skewers; leaving a tiny bit of space between items allows the heat to circulate and brown the edges. Grass-fed beef is leaner than grain-fed, so it cooks faster—keep a close eye on the internal temperature. If you have time, let the beef sit at room temperature for 15 minutes before grilling for a more even cook. Use stainless steel skewers if possible to avoid the soaking process and ensure a more stable flip.
🍽️ Serving Suggestions
Serve over a bed of fluffy cauliflower rice seasoned with lime and cilantro. Pair with a crisp, green side salad dressed in a simple balsamic vinaigrette. Accompany with grilled zucchini spears or asparagus for a complete vegetable-forward meal. Serve with a side of Paleo-friendly chimichurri sauce for an extra burst of herbal flavor. Enjoy with a chilled glass of sparkling water infused with fresh cucumber and mint.