Steak & Bell Pepper Skewers
Makes 2 Servings
Macros: 359 cal, Fat 23g, Carbs 11g, Fibre 3g, Protein 26g
1 Garlic (clove, minced)
2 Tbsps Tamari
1 Tbsp Avocado Oil
1 Tbsp Rice Vinegar
1/4 tsp Ground Ginger
1/8 tsps Black Pepper
227g Top Sirloin Steak (cut into cubes)
2 Green Bell Pepper (medium, cut into chunks)
1/2 Red Onion (cut into chunks)
4 Barbecue Skewers
In a zipper-lock bag or shallow bowl, combine the garlic, tamari, oil, rice vinegar, ginger and black pepper. Add the steak and marinate for at least 30 minutes or up to overnight.
Assemble the skewers by piercing the steak, pepper, and onion onto the barbecue skewers.
Grill over medium-high heat, rotating occasionally for about eight to 10 minutes or until the steak is cooked to your liking and the vegetables are tender-crisp. Divide the skewers between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving is approximately two 8-inch skewers.
More Flavour: Brush the skewers with some of the excess marinade before grilling. Use tofu instead of steak.
Make it Vegan: Rice, cauliflower rice, salad, pita bread, or other roasted or grilled vegetables.
No Tamari: Use soy sauce or coconut aminos instead.
BBQ Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.