2 medium zucchini
1 pineapple, peeled/cored
1 large red bell pepper
1 1/2 lb grilling steaks (such as NY strip, ribeye, or tenderloin)
16 (6-inch) wooden skewers
5 tablespoons olive oil, divided
1 tablespoon spicy steak seasoning
1 cup grape tomatoes
8 cloves garlic
1 1/2 teaspoons smoked paprika
3 tablespoons smoked almonds
3 tablespoons sherry wine vinegar
3/4 teaspoon kosher salt
- Preheat grill (or grill pan). Cut zucchini, pineapple (2 cups), and bell pepper (2 cups) into 1-inch pieces. Cut beef into 1-inch chunks (wash hands). Thread zucchini and meat alternately on 8 skewers; coat with 1 tablespoon oil and the steak seasoning. Thread pineapples, bell peppers, and tomatoes alternately on remaining 8 skewers, ending with 1 garlic clove; coat with 1 tablespoon oil and the paprika.
- Place skewers on grill; grill 5–6 minutes, turning often, and until meat is 145°F and vegetables are tender and charred.
- Place ingredients of 4 of the pineapple skewers into a food processor bowl (or blender). Add almonds, vinegar, salt, and remaining 3 tablespoons oil to pineapple; process until smooth. Serve remaining 4 pineapple skewers with the meat skewers and sauce.