This quick and easy dish is great for backyard cookouts. Feel free to prep the sauce and skewer the beef ahead of time. The thin strips cook in a flash and stay very tender—low-fat grass fed sirloin can be tough if served in large chunks. If you can’t find top sirloin, bottom round or strip steaks will also work. To get 16 even slices from the steak, cut the steak in half, then cut the halves in half to make four quarters. Slice each quarter into 4 strips.
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon kosher salt, divided
1 pound grass-fed top sirloin steak, trimmed
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon black pepper
8 (8-in.) skewers
Chopped green onions (optional)
Est. added sugars 0g
How to Make It
Preheat grill to high (450°F to 550°F). Combine yogurt, dill, rind, juice, and 1/4 teaspoon salt in a small bowl; stir well.
Cut steak into 16 (4- x 1-inch) strips. Toss with oil; sprinkle with coriander, pepper, and remaining 3/4 teaspoon salt. Thread 2 strips onto each skewer.
Place skewers on a grill grate coated with cooking spray. Grill, uncovered, 90 seconds on each side or until slightly charred. Serve with yogurt sauce. Garnish with onions, if desired.