Where’s the Beef?

July is the time to celebrate summer and outdoor grilling season. Bonus! Your kitchen stays clean. Win-win!

Steak + Poblano Kabobs with Red Pepper Pesto and Smoky Asparagus

Serves 4
Makes 8 kabobs
Prep time 15 minutes
Cook time 15–20 minutes


  • 2 pounds of your favorite steak (think sirloin, tri-tip, or filet)
  • 3 medium-size poblano peppers
  • 1 large yellow onion
  • Kosher salt and pepper to taste


Preheat grill or pellet smoker to 450 degrees. Chop meat, peppers, and onion into roughly 1½-inch cubes. Thread the ingredients onto skewers that have been soaked in water, alternating onion, meat, and then pepper. Repeat until all ingredients are used and skewers are full. Grill roughly 56 minutes per side, rotating at least 3 times. Allow meat to rest 5 minutes before serving.


  • 1 cup fire roasted red pepper strips
  • ½ cup flat leaf parsley
  • ½ bunch of cilantro, washed
  • 1 garlic clove
  • Juice and zest of a lemon
  • 1/3 cup shredded Parmesan
  • ½ cup olive oil
  • Salt and pepper to taste

In the work bowl of a food processor, combine all pesto ingredients and pulse until chopped and smooth. Sauce will last 34 days in the refrigerator.


  • 2 pounds asparagus, trimmed and washed
  • 1 teaspoon olive oil
  • Kosher salt and pepper to taste

Preheat smoker to 350 degrees. Place asparagus, oil, and seasonings into a grill basket and smoke 79 minutes. Some spears will be nicely charred, and some will not. Shake the basket to evenly distribute heat while cooking. Serve with red pepper pesto.

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