Spicy Beef and Zucchini Skewers with Pineapple Romesco

Ingredients

• 1 pineapple
• 2 medium zucchini
• 1 large red bell pepper
• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• 16 (6-inch) wooden skewers
• 5 tablespoons olive oil, divided
• 1 tablespoon spicy Montreal steak seasoning
• 1 cup grape tomatoes
• 8 cloves garlic
• 1 ½ teaspoons smoked paprika
• 3 tablespoons smoked almonds
• 3 tablespoons sherry vinegar
• ¾ teaspoon kosher salt

Steps

1. Preheat grill (or grill pan) on medium-high. Peel and core pineapple, Cut zucchini, pineapple (2 cups), and bell pepper (2 cups) into 1-inch pieces. Cut steaks into 1-inch chunks. Alternate zucchini and meat on 8 skewers; coat with 1 tablespoon oil and steak seasoning (wash hands). Alternate pineapples, bell peppers, and tomatoes on remaining 8 skewers, ending each with 1 garlic clove; coat with 1 tablespoon oil and paprika.
2. Place all skewers on grill; grill 5–6 minutes, turning often, until meat is 145°F and vegetables are tender and charred.
3. Place ingredients from 4 pineapple skewers into food processor bowl (or blender). Add almonds, vinegar, salt, and remaining 3 tablespoons oil; process until smooth. Serve remaining 4 pineapple skewers with meat skewers and sauce.