Sirloin skewers with bell pepper and mozzarella

Name: Sirloin skewers with bell pepper and mozzarella
Prep time: 45 min
Cook time: 35 min
Yield: 20 mini skewers
Cuisine: Québécoise
Ingredients: 2 cups Italian parsley, leaves only; 1 cup fresh basil, leaves only; 1/4 cup fresh parmesan, grated; 1/2 cup walnuts; 1/4 cup olive (+ 1 tablespoon at the end); Juice from 1/2 lemon; 1 big garlic clove, chopped; Salt and ground pepper; 600g beef sirloin steak; Olive oil; 2 big red bell peppers, cut in half and emptied; 1 teaspoon Provence herbs; 200g bocconcini cheese cocktail size (19 units), room temp; Salt and ground pepper

Preparation 45 min
Refrigeration 3 h
Cooking 35 min
Servings 20 mini skewers
Freezing I do not suggest

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Ingredients
Preparation
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Looking for some original mise en bouche filled with flavours? You are at the right place! These mini-skewers with sirloin, grilled bell pepper and mozzarella takes longer to prepare but are guaranteed to be a crowd pleaser!

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Ingredients for the pesto

2 cups Italian parsley, leaves only
1 cup fresh basil, leaves only
1/4 cup fresh parmesan, grated
1/2 cup walnuts
1/4 cup olive (+ 1 tablespoon at the end)
Juice from 1/2 lemon
1 big garlic clove, chopped
Salt and ground pepper

Ingredients for the rest

600g beef sirloin steak
Olive oil
2 big red bell peppers, cut in half and emptied
1 teaspoon Provence herbs
200g bocconcini cheese cocktail size (19 units), room temp
Salt and ground pepper

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Preparation

Start by making the pesto. Put all the ingredients in a robot and blend until a smooth texture. Season with salt and pepper. Add 1-2 tablespoons olive oil and mix with a spoon. Set aside.
Place the steaks in a big container and pour 1 cup pesto and 2-3 tablespoons olive oil on top. Season with salt and pepper and mix with your hands to coat well. Cover, place in fridge and let marinate for 3 hours. Remove meat 30 minutes before cooking to cool down.
Preheat the oven at 375°F.
Place the bell peppers on a cooking tray, open side up, then add a small drizzle of olive oil. Sprinkle some Provence herbs on them (about 1/4 teaspoon by peppers), season with salt and pepper then rub to coat. Place in the oven and cook for 25-30 minutes. Flip halfway, open side down. Remove from oven and cut in slices then in two to form rectangular chunks. Set aside.
In a big cast iron skillet heated at high heat, add a small drizzle of olive oil and wait for it to smoke lightly. Remove steaks from marinade and scrape excess with a spoon. If there is marinade left, if will form a crust in the skillet.
Place the steaks in the hot skillet and cook for 3-4 minutes. Move meat from times to times. Flip and continue cooking for 2-3 minutes. At this point, steaks should be medium rare. Continue cooking until desired doneness if desired. Place in a plate, cover tightly with aluminium foil and let relax for 5 minutes. Remove fat from steaks. Cut meat in cubes and set aside.
Using mini skewers, poke a chunk of pepper followed by a piece of meat and bocconcini cheese. Continue filling the skewers in that order then baste with fresh pesto. These bites can be eaten warm and you can keep them in the oven at very low temp.

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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