Ingredients
Note: For the best flavor, marinate the steak for at least 1 hour before grilling.
SIRLOIN STEAK
2 lbs. Sirloin steak, cut into 2″ cubes
1 bunch Parsley
4 ea. Garlic cloves, minced
1 oz. Extra virgin olive oil
Wood skewers
GRILLED VEGETABLES
2 oz. Extra virgin olive oil
1 bunch Asparagus, tougher ends of stems removed
1 ea. Zucchini, cut in half lengthwise
1 ea. Yellow squash, sliced into ¼” thick rounds
1 ea. Red bell pepper, seeded and sliced into quarters
1 ea. Yellow bell pepper, seeded and sliced into quarters
GREEN GODDESS SAUCE
2 oz. Fresh Basil, roughly chopped
1 oz. Fresh Tarragon, roughly chopped
1 oz. Fresh Mint, rough chopped
1 bunch Green onion, chopped
1 cup Greek Yogurt
The juice of 1 lemon
1 tsp. Your favorite hot sauce
2 oz. Feta cheese, crumbled
Preparation
SIRLOIN SKEWERS
- Soak the wood skewers in water for approximately 30 minutes.
- Season the steak with salt and pepper to taste.
- Combine parsley, garlic, and olive oil in a large bowl. Add steak cubes, cover, and marinate for 1 hour.
- Pre-heat your grill to medium-high. When the steak is done marinating, slide a few pieces onto each skewer.
- Place the steak skewers on the grill and cook each side to preferred doneness. Remove from grill and let rest, while you get the vegetables ready.
GRILLED VEGETABLES
- Place vegetables in a container and season with salt and pepper.
- Drizzle vegetables with olive oil and toss to coat.
- Place the vegetables on the grill and cook until tender.
GREEN GODDESS SAUCE
- Combine basil, tarragon, mint, green onion, yogurt, lemon juice and hot sauce in a blender. Blend until smooth. Season with salt and pepper to taste.
TO SERVE
Arrange the vegetables on a large platter. Sprinkle evenly with feta cheese. Place the steak skewers on top. Serve the herby Green Goddess sauce on the side.