Grilled Beef Skewers with Zucchini and Mint

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This meal is delicious any time of year and gives you a healthy combination of whole grains, vegetables, and protein. Try to find grass-fed beef, if possible. This protein-packed entree of grilled grass-fed sirloin steak and tender, slightly charred zucchini spears is a great reason to grill this summer. Sirloin steak is cut from the back of the steer, which is lean and moderately tender. It’s one of the most inexpensive of the prime cuts of beef and is typically a thinner steak that cooks in just minutes. Get ready for these juicy beef skewers to steal the spotlight at your next BBQ!

 

 

 

 

 

Grilled Beef Skewers with Zucchini and Mint
Per serving: 275 calories; 1 g saturated fat; 2 g unsaturated fat; 25 mg cholesterol; 43 g carb; 36 mg sodium; 15 g protein; 4 g fiber

 

 

 

 

Ingredients

• 1 cup short-grain brown rice
• 2 cups water
• 3 scallions, thinly sliced
• 8 ounces grass-fed sirloin steak, trimmed, cut into 1 1/2-inch cubes
• 2 zucchini, halved and cut into spears
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 1/2 cup fresh mint leaves
• 1/2 teaspoon red chile flakes
• 1 lime, cut into wedges, for serving

Directions

1. Bring rice and water to a boil. Reduce heat to a simmer and cover. Cook 45 minutes, until tender. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in scallions.
2. Preheat a grill pan over medium-high heat. Thread beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chile flakes. Serve with lime wedges.