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30 minutes serves 2-4

Mexi-Cali Steak Skewers

Mexi-Cali Steak Skewers
Keto Paleo Whole30

PREP: 7 min. ACTIVE: 15 min. PASSIVE: 10 min.


  • 1 Pre New York Strip, cut into 1-2” chunks
  • 1 tsp kosher salt
  • 2 tbsp high heat oil (we used avocado oil)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1 red bell pepper, cut into 2” strips then cut in 1/2 horizontally
  • 1 orange bell pepper, cut into 2” strips then cut in 1/2 horizontally
  • 1/2 yellow onion, cut into 2” strips then cut in 1/2 horizontally
  • 4-6 skewers, soaked in water for 15 minutes
Dipping Sauce: 
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado
  • 1 cup salsa verde
  • *optional 2 tbsp greek yogurt
  1. In a large bowl, mix together the salt, oil, chili powder, cumin, and cayenne until well combined and resembling a loose paste.
  2. Toss the peppers, onion, and steak in the mixture until well coated.
  3. Thread the pre-soaked skewers with a few veggies and then steak. Repeat. The ends of the skewer should always be veggies.
  4. Set your oven to broil. Add one rack in your oven on the second highest level.
  5. Place your skewers on a foil-lined baking sheet and place on the top rack for 6 minutes each side. Be careful it’s not too close to the broiler to make sure they do not burn.
  6. While the skewers are cooking, mash the avocado in a medium-sized bowl. Add the salsa and stir until creamy. Add yogurt if you’d like. Mix in a few tbsp of fresh cilantro.
  7. Serve the skewers on a platter with dipping sauce and sprinkle with remaining cilantro. Enjoy!
Made with Pre©

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*vs. USDA Data for Choice

Amount per 277

  • 260kcal

  • 15.75g

  • 16.61g

  • 15.7g

Recipe developed by Chef Sarah Russo
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