Steak-and-Pepper Skewers with Tarragon Butter

Juicy ribeye, crisp vegetables, and sweet corn threaded on skewers and grilled to perfection, finished with a rich, herby tarragon butter for an irresistible, savory dish.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

3 ears sweet corn

¾ cup butter, melted

3 teaspoons fresh tarragon, chopped

4 cloves garlic, minced

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

1½ teaspoons fresh lime juice

1 pound ribeye steak, cut into 1½-inch pieces

1 red onion, cut into wedges

1 red bell pepper, seeded and cut into chunks

4 baby bella mushrooms

4 metal skewers

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Directions

Remove husks and silks from corn. Fill a large stockpot with enough water to cover corn. Bring water to a boil and add corn. Return to boiling and cook covered, for 5 minutes. Remove from heat. Drain corn and let cool. Using a sharp knife, cut ears into 1½-inch lengths; set aside.
Meanwhile, for tarragon butter, in small bowl, combine butter, tarragon, garlic, cayenne pepper, black pepper and lime juice. Blend well. Set aside 2 tablespoons of tarragon butter for brushing kabobs. Reserve remaining butter and reheat as needed for serving with kabobs.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Thread corn, steak, onion, bell pepper and mushrooms onto skewers, leaving a small space between the pieces so they can grill evenly.
Place skewers on grill rack and brush with 2 tablespoons tarragon butter. Grill for 15 to 18 minutes or until steak reaches desired doneness and vegetables are tender and slightly charred.
Remove skewers from grill and serve immediately with remaining tarragon butter.