So – here’s what I’m thinking. A quick party snack, a simple dinner outside on the grill, or a brunch statement item! Either way you look at it, this will be some good eating!
1 pound of chuck steak, cut into cubes
1 cup of large diced bell pepper
1 cup of large diced onion
For the pesto:
2 cups of turnip greens, blanched & drained
1/2 cup of toasted pecans
4 cloves of garlic
1/2 tablespoon of Kosher salt
1/2 teaspoon of black pepper
The juice and zest of 1 lemon
1/4 cup of grated Parmesan cheese
1/2 cup of good olive oil
For the pesto, just add all the ingredients to the blender and mix until smooth.
Preheat the oven to 400 degrees.
In a large bowl, combine the pesto with the beef and vegetables. Mix well and thread onto skewers. Let marinate for at least an hour and then place onto an oiled sheet tray or skillet. Roast in the oven for 12 minutes and then remove. Enjoy immediately.
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