Summers in the Hill Country are hot, and the sunsets are magical. As a chef, I look forward to the abundance of local fruits and vegetables the season brings. I remember my Argentine grandparents cooking dishes that reflected both their culture and the time of year. Summer is grilling season at its best—known in Argentina as parrilla.
In cooking school, I trained in international cuisine and studied how different cultures developed new flavors based on what was available in their local markets. I fell in love with the rich history behind world cuisines and the stories that came with them. As a chef in Texas, one of the things I most enjoy exploring is how local ingredients can inspire international dishes.
Here in the Hill Country, we have wonderful melons, tomatoes, peppers of all kinds, eggplant, basil, cucumbers, and local peaches. Summer invites creativity in the kitchen, from light salads and fresh salsas to vibrant sauces and unexpected flavor combinations. Sometimes the best meals come when we are willing to explore a little and challenge ourselves to try something new and inspiring. I hope this recipe offers that experience to you.
Local Texas Steak Kebobs with Tahini Dressing
Serves 4
Ingredients
For the Kebobs
- 4 to 6 skewers (if wooden, soak in water for 30 minutes to avoid fire)
- 2 to 3 pounds of local Texas filet, kebob, or New York steak cut into 1½-inch cubes
- 3 local bell peppers cut into 1½-inch pieces
- 3 local onions cut into 1½-inch pieces
- 10 to 12 local cherry tomatoes
Marinade
- Juice of 2 oranges
- 1 tablespoon sumac
- 2 teaspoons garlic powder
- 3 teaspoons grated garlic
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- ½ tablespoon avocado oil
Tahini Dressing
- 2 cups tahini
- 1 to 2 cups water, depending on desired consistency
- Juice of 2 lemons
- ½ cup olive oil
- 2 teaspoons sea salt
- 1 teaspoon honey
- Dash of chili flakes
Directions
Marinate the Steak: In a large bowl, whisk together all marinade ingredients. Add steak cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Assemble the Kebobs: Thread the steak, onions, bell peppers, and cherry tomatoes onto skewers, alternating ingredients as desired. Lightly brush the assembled kebobs with avocado oil to help prevent sticking.
Grill: Preheat grill to medium-high heat. Grill kebobs for about 5 minutes, then turn and continue cooking, flipping every few minutes, until desired doneness is reached, about 8 to 15 minutes total.
For medium-rare steak, cook to an internal temperature of 135 degrees.
Make the Tahini Dressing: Combine tahini, water, lemon juice, olive oil, sea salt, honey, and chili flakes in a blender or food processor. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
Serve: Serve kebobs drizzled with tahini dressing or with the dressing on the side. Pair with fresh tomatoes and cucumbers from your favorite farmers market, along with orzo or rice.
Eat with joy and cook with love!
MarissaFiskCatering.com | @modernmomchef