Name: Broiled Charred Kebab for One
Total time: 20 min
Ingredients: 6 ounces sirloin steak tips , trimmed and cut into 1½-inch pieces; 1 1/2 teaspoons ras el hanout; 1/2 teaspoon oil; 1/8 teaspoon table salt; 1/8 teaspoon pepper

Why This Recipe Works

Though kebabs are often associated with backyard barbecues for a crowd, what’s more made-for-one than a perfectly portioned single skewer? To achieve a kebab with grilled flavor indoors, we turned to pieces of sirloin steak tip: The cut has a big beefy flavor and enough fat to keep the meat from drying out as it chars under the broiler. The best part about kebabs, though, is that the same method works with chicken, beef, and pork. A flavorful spice rub, whether it’s ras el hanout or another of your choosing, elevates the dish and contributes to flavorful browning. The seasoning opens up a world of possibilities—you could be enjoying a Middle Eastern–style kebab with broiled eggplant drizzled with yogurt, or a Korean barbecue–style version served with rice and sprinkled with scallions.

Before You Begin

Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves. You will need one 10- or 12-inch metal skewer for this recipe. You can use store-bought ras el hanout or make your own. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Adjust oven rack 4 inches from broiler element and heat broiler. Pat beef dry with paper towels, then toss with ras el hanout, oil, salt, and pepper in bowl. Thread beef onto one 10- or 12-inch metal skewer and place skewer on aluminum foil–lined rimmed baking sheet.

Broil until beef is well charred and registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes, flipping once halfway through broiling. Transfer beef to plate, remove skewer, and let beef rest for 5 minutes. Serve. (Beef can be refrigerated for up to 3 days.)