20-Minute Broiled Beef Skewers
Tender strips of top sirloin steak seasoned with garlic-pepper and smoked paprika, threaded onto skewers and broiled to perfection. Served alongside a creamy, protein-rich white bean dip enhanced with garlic, sherry vinegar, and olive oil. This appetizer or light meal combines the smoky flavors of the seasoned beef with the smooth, savory dip, making it ideal for entertaining or casual dinners. The quick broiling method ensures juicy, flavorful meat while the bean dip provides a satisfying complement.
Ingredients
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thickflank steak1:1
Cut against grain for tenderness
- 1 teaspoon garlic-pepper seasoning
- ¼ teaspoon smoked paprika
- 1 can (15-1/2 ounces) great Northern beans or cannellini beans, rinsed, drained
- 2 tablespoons water
- 1 tablespoon sherry or balsamic vinegar
- 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
- 1 clove garlic, chopped
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 16 bamboo skewers, 6-inch
Instructions
- 1
Place beans, water, vinegar, 1 tablespoon olive oil, garlic and salt in food processor and process until smooth
- 2
Spoon half of bean dip into serving bowl and sprinkle with paprika and drizzle with olive oil
- 3
Top with remaining bean dip, paprika and olive oil, then cover and set aside
- 4
Soak bamboo skewers in water for 10 minutes then drain
- 5
Cut beef steak crosswise into strips
- 6
Thread beef onto each skewer, weaving back and forth
- 7
Combine garlic-pepper seasoning and paprika and sprinkle evenly over beef
- 8
Place skewers on broiler pan rack so beef surface is 2 to 3 inches from heat
- 9
Broil for 4 to 5 minutes, turning once
- 10
Serve with the white bean dip
Tips
Soak bamboo skewers for at least 10 minutes to prevent burning during broiling.
Cut beef strips evenly for consistent cooking and weave tightly onto skewers to prevent spinning.
Make the bean dip ahead of time to allow flavors to meld and serve at room temperature.
Good to Know
Store leftover bean dip covered in refrigerator for up to 3 days. Beef skewers best served immediately.
Bean dip can be made up to 1 day ahead and refrigerated. Beef can be cut and skewered 2 hours ahead.
Serve beef skewers warm with bean dip at room temperature alongside pita chips or crusty bread.
Common Mistakes
Don't skip soaking skewers to avoid charring during broiling.
Cut beef against the grain to ensure tender results.
Substitutions
FAQ
Can I use a different cut of beef for the skewers?
Yes, flank steak or strip steak work well. Cut against the grain for maximum tenderness and adjust cooking time as needed.
What if I don't have a food processor for the bean dip?
You can mash the beans with a fork or potato masher, though the texture will be less smooth. A blender also works well.
How long will the leftover bean dip keep?
The bean dip will keep covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.