• 1 tsp. smoked paprika
  • 1/2 tsp. dark brown sugar
  • 1/4 tsp. ground cumin
  • Kosher salt
  • 1 lb. sirloin steak, cut into 1-inch cubes
  • 10 oz. cremini mushrooms, stemmed and wiped clean
  • 1 medium red onion, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 oz. (about 2 cups) baby arugula
  • 1/2 cup olive oil
  • 2 medium cloves garlic, crushed
  • 2 Tbs. red wine vinegar
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper


  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. Combine the paprika, brown sugar, cumin, and 1 tsp. salt in a medium bowl. Add the steak and toss to coat well.

  3. Thread the steak, mushrooms, onion, and pepper on metal skewers, alternating the pieces. Grill, turning once, until the steak is cooked to your liking and the vegetables are tender and cooked through, about 8 minutes for medium-rare steak.

  4. Meanwhile, put the arugula, olive oil, garlic, vinegar, pepper flakes, 1 tsp. salt, and 1/4 tsp. black pepper in a food processor. Process for about 30 seconds.

  5. Serve the skewers with the chimichurri.

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