Fennel Seed–Rubbed Beef Steak Skewers with Bell Pepper Salsa

In a small dry skillet over medium-low heat, toast the fennel seeds for 60-90 seconds, shaking constantly, until fragrant and lightly golden. Transfer to a cutting board and let cool for 2 minutes.

Using a mortar and pestle or the flat of your knife, crush the toasted fennel seeds lightly. Combine in a bowl with olive oil, minced garlic, salt, and black pepper to form a paste.

In a medium bowl, combine red and yellow bell peppers, diced tomato, yellow onion, parsley, lemon juice, and olive oil. Season with salt and toss gently. Cover and refrigerate until ready to serve.

Pat the beef steak cubes dry with paper towels. Place in a large bowl and coat evenly with the fennel seed rub, massaging into every surface. Cover and let marinate at room temperature for 15 minutes.

Thread 4-5 beef cubes onto each of 4 metal or pre-soaked bamboo skewers, leaving small gaps between pieces for even heat exposure.

Set up your grill for direct medium-high heat (around 200-220°C/400-425°F). Let the grates preheat and brush lightly with oil.

Place skewers on the grill, angled perpendicular to the grates. Cook for 3-4 minutes per side, turning once you see deep char marks forming on the underside. For medium-rare, aim for an internal temperature of 57°C/135°F at the center of the thickest cube.

During the last minute, brush the skewers lightly with any remaining fennel rub paste and grill 30 seconds more per side to set the glaze.

Transfer skewers to a clean plate. Rest uncovered for 3 minutes—this allows the juices to redistribute for a tender bite. The carryover heat will add roughly 2-3°C to the internal temperature.

Serve the skewers hot, with the bell pepper salsa passed alongside for spooning over the top. If desired, offer lemon wedges on the side.