Simple and delicious grilled beef skewers made with New Zealand grass-fed ribeye steak. These skewers are perfect for grilling this summer! Serve with your favorite grain or side salad for a complete meal.
Summer is quickly approaching here in California and I’m already beginning to cook outside more often. I love recipes that are fast, easy to prepare and taste great. Fortunately, these ribeye skewers check all of those boxes. They’re made using New Zealand grass-fed beef – in this case ribeye – but you could also use skirt steak or New York strip steak if those are easier to find. New Zealand grass-fed beef is raised on open pasture which really takes the taste of the meat to the next level. Grass-fed red meat has higher vitamin A and E content than grain fed, and is also lower in fat, and packed with zinc, iron and vitamin B12!
Why do New Zealand farmers produce such good grass-fed beef and lamb?
Aside from their dedication to raising animals humanely, and a deep appreciation for producing the most delicious, nutritious and natural grass-fed beef and lamb, New Zealand farmers work tirelessly to preserve biodiversity, reduce carbon emissions, and protect the water, soil, and air.
Making your beef skewers
These skewers are so easy to make, but like anything that needs to be marinated, time is important. The longer the beef can soak in the marinade, the better the marinade flavor will be. The ingredients are simple: fish sauce, soy sauce, garlic, lemon grass and a pinch of sugar. I definitely recommend marinating in advance and leaving the beef in the fridge overnight to soak up all the great flavors.
How to cook your beef skewers
Grilling is the best way to finish off the taste experience, and I like to quickly sear the skewers over high heat. This will help caramelize the sugar and enhance the flavor. I used chunks of red onion to separate the pieces of grass-fed beef, but bell peppers or even zucchini would also work. You can use metal skewers or traditional wooden skewers. If you use wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning.
Serving the skewers
My favorite way to serve these skewers is with boiled rice, but quinoa, couscous or even a side salad would also be a good choice. Pairing any of these sides with the skewers will make for a delicious and complete meal.
more grass-fed recipes
Cambodian Style Grass-fed Beef Skewers
- 16 ounces New Zealand grass-fed ribeye steak
- ¼ cup fish sauce
- ½ stalk lemongrass smashed with a knife
- 2 tbsp soy sauce
- 1 tsp minced garlic
- pinch of sugar
- pinch of black pepper
- 1 red onion roughly chopped into thick pieces
- Slice the ribeye into thinly sliced pieces (about 3 cups) and transfer to a bowl.
- Add the remaining ingredients and stir well to coat the beef.
- Cover with plastic wrap and leave to marinate for at least two hours, or overnight in the fridge.
- Once the meat is ready, preheat the grill to high heat.
- Begin building the skewers by threading a piece of beef over the top of the skewer and pushing down to the bottom.
- Add a chunk of red onion and then more beef, following these steps until the skewer is full.
- Repeat the process until all the beef has been used.
- Place the skewers on the grill and cook for about 4 minutes
- Using tongs, turn the skewers over and repeat on the other side until the beef and onion are slightly charred.
- Serve immediately with grain of choice or a side salad