Grilled Beet and Beef Skewers with Cilantro Feta Sauce
Who knew that beets and beef together would make one big, satisfying and meaty bite? This dish is perfect for a family dinner on the patio. You can prepare the beets and rub for the beef ahead of time and assemble for the grill right after work. The sauce is so simple – the feta does most of the work. And it tastes like really good ranch dressing, except it’s homemade.
Note: Soak the wooden skewers for an hour before using.
- 1 lb. sirloin beef, cut into 1" cubes
- 2 Tablespoons coriander seeds, coarsely ground
- 1 Tablespoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 Josie's Organics red beets, washed, quartered, trimmed, greens reserved
- 3 Josie's Organics gold beets, washed, quartered, trimmed, greens reserved
- 2 Tablespoons vegetable oil
- 1 8 oz. package feta with brine
- 2 cloves of garlic, chopped
- 2 Tablespoons olive oil
- 1-2 Tablespoons milk or water (as desired)
- ¼ cup Josie's Organics cilantro, coarsely chopped
- Microwave the beets in a shallow glass dish until tender with a fork.
- Buy stew beef already cut into cubes.
- Use a grill pan on the stove top, instead of an outdoor grill.
In a small bowl, mix together the coriander seeds, paprika, salt and pepper. Place the beef cubes in a large resealable plastic bag. Add the spice mixture and shake until the beef cubes are completely covered. Set aside.
Fill a medium size pot with 1-2″ of water. Place the beets in a steam basket and put into the pot. Bring the water to a boil on medium-high heat. Let the beets steam 15-20 minutes until tender with a knife. Remove the basket and let the beets cool about 5 minutes.
While the beets are steaming, pre-heat the grill to medium-high and make the sauce.
Place the feta, garlic and olive oil in a small food processor. Pulse until thick and creamy. Stream in milk or water until dressing is thin enough to coat the back of a spoon. Fold in the cilantro. Place in a container and refrigerate until ready to serve.
Thread the skewers with 2-3 pieces of beets and beef. Brush the kebabs lightly with the oil. Place directly on the grill and cook 4-5 minutes on each side until the beef is pink in the center and beets are charred on the edges. Remove from the heat and let rest 5 minutes.
Slice the beets greens into ½” strips, toss with olive oil and season with salt and pepper.
Serve the kebabs on a large platter with the sauce and greens on the side.
Dress it Up
Switch up the kebabs by using pork tenderloin or chicken. Add in wedges of orange, too, for a bite of sweetness and color – squeeze the orange over the kebabs just before eating. For some drama and depth of flavor, poach the beets in pinot noir instead of steaming.