I’ve been looking at my blog lately and considering the fact that even though I alternate weekly between beef and pork I have way more pork recipes than I do beef. That’s probably due to the fact that when I cook random meals I tend to go the pork route because I love it.
Pork is seriously my favorite protein. I’d pick an awesome pork chop over a steak any day.
When my mom was pregnant with me but before she knew it she used to go to the market and buy a portion of lechon (roasted pig) and eat the entire bag on her walk back home. Keep in mind that my mom is not a big woman. I think at that point she probably weighed around 105 lbs. And I’m not sure, but from the way she talks about it she was buying half a kilo (which is about a pound) of it at a time so that should tell you something.
Hmm…I wonder if I already loved pork at that point and made her crave it or if her eating pork transformed my developing taste buds to always associate pork with deliciousness?
Either way I’m hoping when I get pregnant I’ll crave healthy things like broccoli and fish but knowing me I’m probably going to be fighting the urge to constantly chow down on pork but we’ll see.
My husband is already dreading the thought since he knows he’s going to be running out at completely random hours to fulfill my coney cravings and whatever else strikes my fancy.
Anyway, I needed to rectify the lack of beef recipes which is how this recipe came about. I also didn’t just want to go the steak route because a good piece of aged beef is upwards of $18 a pound which is way more than my grocery budget would allow.
So I bought a 1lb top sirloin and then had to figure out what to do with it. I knew I didn’t want it to feel like a heavy dish since I’ve been doing a lot of those lately (casseroles, pot roast, etc.) Instead I wanted it to feel a bit fresher (bonus that I had some pesto waiting to be used in my fridge).
- 1 lb top sirloin, trimmed of visible fat and cut into 24 cubes
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 tablespoon extra virgin olive oil, divided
- 4 cloves of garlic, minced
- 1 ½ tsp oregano
- 1 ½ tsp crushed red pepper
- ½ tsp black pepper
- 16 small baby bella mushrooms
- 1 large red bell pepper, seeded and cut into 16 pieces
- 1 Tbsp pesto
- Salt, to taste
- Combine basil through crushed red pepper in a food processor and process until combined and finely minced. Rub all over beef and set in fridge to marinate for at least 2 hours to overnight.
- Use 8 skewers. On four of the skewers thread four of the mushroom and four bell pepper pieces (you’ll end up with four vegetable skewers). On the remaining skewers thread 6 pieces of beef per skewer.
- Sprinkle salt over beef skewers then grill both beef and vegetables over medium high heat for about 10 minutes until beef is cooked to your liking and the vegetables are tender.
- Remove beef skewers and allow to rest for at least 5 minutes.
- Remove vegetable skewers and brush with 1 Tbsp of pesto.
I think my beef probably marinated for around 4 hours and these ended up extremely tender and juicy with wonderful flavor. It’s a definite make again.