Grilled Beef Skewers with Charred Pepper Salad and Walnut Dressing

• 600 g beef sirloin⇄
• 30 ml extra virgin olive oil⇄
• 10 g garlic⇄
• 3 g dried oregano⇄
• 3 g smoked paprika⇄
• 20 ml lemon juice⇄
• 5 g salt⇄
• 3 g black pepper⇄
• 1 large red bell pepper⇄
• 1 medium onion⇄

Cut beef into 3 cm cubes and toss in a bowl with olive oil, minced garlic, dried oregano, smoked paprika, lemon juice, salt, and pepper. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge. Thread onto skewers, alternating with chunks of bell pepper and onion wedges.

💡 Use metal skewers for even cooking as they retain heat; if using wooden skewers, soak them in water for 30 minutes to prevent burning.

• 2 whole red bell peppers⇄
• 10 ml olive oil⇄

Heat a grill or grill pan to high heat (about 200°C). Place whole bell peppers directly over the flame or under a broiler, turning every 2-3 minutes until blackened on all sides, about 8-10 minutes total. Transfer to a bowl, cover with a plate to steam for 5 minutes, then peel, seed, and slice into strips.

💡 If you don’t have a flame, use a very hot broiler and turn the peppers frequently for even charring.

Lightly grease the hot grill with olive oil. Place skewers on the grill and cook at high heat (200°C) for 3-4 minutes per side, making a quarter turn each time for even charring, until the beef reaches medium doneness with a slight pink center, about 12 minutes total. Remove from heat and let rest for 5 minutes.

💡 Avoid moving the skewers constantly; let them sit to develop beautiful char marks.

• 150 g cucumber⇄
• 40 g red onion⇄
• 40 ml extra virgin olive oil⇄
• 25 ml lemon juice⇄
• 40 g walnuts⇄
• 5 g garlic⇄
• 60 g goat cheese⇄
• 4 g salt⇄
• 2 g black pepper⇄

While skewers grill, combine charred pepper strips with diced cucumber and thinly sliced red onion in a bowl. Whisk together olive oil, lemon juice, crushed walnuts, minced garlic, salt, and pepper to make the dressing. Toss the salad with the dressing and top with crumbled goat cheese.

💡 Crush walnuts by placing them in a zip-top bag and rolling with a rolling pin for a quick, mess-free method.