Beef · Moroccan · 30 min
Steak, Bell Pepper & Apricot Skewers with Creamy Cucumber-Mint Salad
- 30 min
- 2–6 servings
- 574 kcal / serving
A brisk, lightly smoky dish pairing tender steak, apricots, and peppers with a cool cucumber-mint yogurt salad. It comes together quickly for a weeknight meal with balanced flavors and textures.
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Ingredients
- 12dried apricots
- ½English cucumber
- ½ small pkgfresh mint
- ½ cupplain Greek yogurt
- 1red bell pepper
- ½ mediumred onion
- ¾ lbstriploin (New York strip) steak
- red bell peppers
- English cucumbers
- red onions
From the pantry: cumin, ground, extra virgin olive oil, paprika, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- ½ small pkgfresh mint
- 1red bell pepper
- ½ mediumred onion
- red bell peppers
- English cucumbers
- red onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Pantry & dry goods
- 12dried apricots
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| dried apricots | 12 | 24 | 36 |
| English cucumber | ½ | 1 | 1 ½ |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- If using wooden skewers, soak 4–6 in water until you’re ready to use them.
- In a medium bowl, whisk together yogurt, oil, and the ground spices to form a marinade.
- Cut the steak into 1-inch cubes and fold them into the marinade along with the apricots, then stir to coat and set aside.
- Rinse the produce and pat it dry before use.
- Strip mint leaves from their stems, chop finely, and reserve half for garnish in a small bowl.
- Add the remaining mint to the yogurt-based dressing along with a pinch of salt and whisk to combine.
- Cut cucumber into thin half-moons and toss into the dressing; set aside to allow the flavors to meld.
- Peel and cut the onion into 1½-inch pieces; trim, seed, and cut the bell peppers into 1½-inch pieces, then add both to the steak and apricot mixture and toss to coat.
- Preheat a grill pan or skillet over medium-high heat.
- Thread the steak, apricots, onions, and peppers onto skewers in alternating order (or cook directly on the grill pan if you don’t have skewers).
- When the pan is hot, brush lightly with oil and cook the skewers, turning occasionally, until the steak is cooked through and the vegetables are tender, about 8–10 minutes.
- Transfer the skewers to a clean plate and serve with the cucumber-mint salad, finishing with the reserved mint on top.
Two tips
- Marinate ahead: refrigerate the marinated steak and apricots for up to 4 hours for deeper flavor.
- Serving idea: brighten the plate with an extra spoonful of yogurt on the side so the salad stays creamy with each bite.
Nutrition per serving
- Calories
- 574 kcal
- Protein
- 45 g
- Carbs
- 28 g
- Fat
- 33 g
- Fiber
- 5 g
- Sodium
- 110 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.