Pack Inicial — €43
6 Crumb Balls
1 Primal Core Whey
Poupa 30%+
Pack Inicial — €43
6 Crumb Balls
1 Primal Core Whey
Poupa 30%+
Pack Inicial — €43
6 Crumb Balls
1 Primal Core Whey
Poupa 30%+
Pack Inicial — €43
6 Crumb Balls
1 Primal Core Whey
Poupa 30%+
high-proteinpaleogluten-freedinnergrilled

Grass-Fed Beef & Roasted Vegetable Skewers with Romesco Sauce

Tender grass-fed beef tenderloin chunks threaded with colorful roasted vegetables and grilled to perfection. Served with a vibrant Portuguese romesco sauce made from roasted red peppers, almonds, and premium extra virgin olive oil. A protein-packed Mediterranean meal that delivers bold flavors and clean nutrition.

20 min prep15 min cook35 min total2 servings
Grass-Fed Beef & Roasted Vegetable Skewers with Romesco Sauce

Por Porção

528kcal

Calorias

42g

Proteína

22g

Hidratos

30g

Gordura

Ingredientes

  • 300g
    Grass-fed beef tenderloin
  • 1 large (150g)
    Red bell pepper
  • 1 medium (200g)
    Zucchini
  • 1 medium (150g)
    Red onion
  • 3 tbsp (45ml)
    Extra virgin olive oil
  • 1 tsp
    Sea salt
  • 1/2 tsp
    Black pepper
  • 200g
    Roasted red peppers (jarred)
  • 40g
    Blanched almonds
  • 2 cloves
    Garlic cloves
  • 1 tsp
    Smoked paprika
  • 1 tbsp
    Red wine vinegar
  • 2 tbsp chopped
    Fresh parsley

Instruções

  1. 1

    Cut beef tenderloin into 3cm cubes. Cut bell pepper, zucchini, and red onion into similar-sized chunks suitable for skewering.

  2. 2

    Thread beef and vegetables alternately onto skewers (use 4 skewers total). Brush with 1 tbsp olive oil and season with half the salt and pepper.

  3. 3

    Preheat grill or grill pan to medium-high heat. Grill skewers for 10-12 minutes, turning every 3 minutes, until beef reaches desired doneness and vegetables are caramelized.

  4. 4

    While skewers cook, prepare romesco sauce: In a food processor, combine roasted red peppers, almonds, garlic, smoked paprika, red wine vinegar, and remaining salt. Pulse until roughly chopped.

  5. 5

    With processor running, slowly drizzle in remaining 2 tbsp olive oil until sauce reaches a smooth but slightly chunky consistency. Taste and adjust seasoning.

  6. 6

    Serve hot skewers alongside romesco sauce, garnished with fresh parsley. Drizzle extra sauce over skewers or use as a dipping sauce.

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