Smoky Beef Steak Skewers with Charred Bell Pepper and Lemon-Herb Sauce

Using a fine grater, zest the entire lemon into a small bowl, then squeeze in all its juice — you need about 2 tablespoons of juice.

Mince the 4 garlic cloves until they form a rough paste. Finely chop the parsley.

In a bowl, whisk together the olive oil, lemon zest, lemon juice, garlic paste, parsley, thyme, salt, and black pepper until fully combined. Set aside at room temperature.

Cut the beef steak into 3-cm cubes. Place in a large bowl and pour over 3 tablespoons of olive oil, the smoked paprika, salt, and black pepper. Toss well to coat every surface. Let rest for 10 minutes.

Place the whole bell peppers directly over a gas flame or under a hot broiler (230 C), turning with tongs every 2-3 minutes until the skin is charred and blistered on all sides, about 8-10 minutes total.

Transfer to a bowl and cover tightly with plastic wrap for 5 minutes — the steam will loosen the skin.

Peel off all the charred skin, discard seeds and stems, then slice the flesh into 1-cm strips. Toss with salt and black pepper. Set aside.

Thread the marinated beef cubes onto 8 metal skewers, dividing evenly and leaving a small gap between each cube for even heat.

Place a grill pan or heavy skillet over high heat until it begins to lightly smoke. Lay skewers in the pan without crowding — work in two batches if needed.

Sear for 2 minutes on the first side until a deep mahogany crust forms. Flip each skewer and cook 2 minutes on the second side.

Reduce heat to medium-high and continue cooking, turning every minute, until the beef reaches an internal temperature of 63 C (medium-rare) at the thickest point, about 6-8 minutes total. If using thinner skewers, check at 5 minutes.

Transfer skewers to a cutting board. Tent loosely with foil and rest for 3 minutes — the carryover heat will bring the internal temp to 65 C.

Stir the lemon-herb sauce once more. Arrange the charred bell pepper strips across a large serving platter.

Lay the rested skewers over the peppers. Drizzle the lemon-herb sauce generously over the skewers and peppers, or pass it at the table.