Deconstructed beef brochettes. Why deconstructed? Because it sounds way more artistic than 'the BBQ is still in a snowbank and why would I waste time putting things on sticks just to bake them on a sheet anyways.’
Yeah, I could just call it sheet pan brochettes, but life is short, and I like my food to sound fancier than it is.
I’m big on eliminating extra steps in my meal prep. The least amount of time that I can spend to ensure there are delicious beef skewers in my belly, the better. If you really want things to be on a stick, though, have at ‘er. I salute your artistic preference.
A major advantage of sheet pan meals is that you are not restricted to things that remain cohesive after having a skewer pushed through them. And if you cut things a little bit the wrong size and miss that perfect circumference where the mushroom doesn’t split when you stab it…no problem-o! Nothing will fall to a fiery death between the grates! Not a morsel shall be lost!
AND, maybe most importantly, the marinade gets on everything! Om nom nom nom.
Green beans don’t skewer well, but they sheet pan like champs!
This recipe is basically a mashup of marinades and magic. You’ll see.
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Do you like to save money and have meals half-prepped in advance?
Me too! When good beef is on sale, like sirloin tip or filet mignon roasts, I buy them to pre-marinate and freeze.
Oh yes! Pop your marinated beef into a freezer safe container (or bag) and freeze it. Now all you have to do is thaw it the morning you want to eat it, add veggies and enjoy!
The marinade does lose a bit of aesthetic appeal when it’s been frozen, but it still tastes great whilst saving you from hangry decision-making.
Don’t forget to label your freezer goods with both the contents and the date, kids!
When you are ready to use frozen beef, either thaw in the refrigerator (8-10 hours) or set your sealed container in a cold water bath (30-60 min). It is perfectly safe to cook partially thawed beef, but keep in mind that it will take about 50% longer.
Can I double the beef brochette recipe?
Heck yes you can! You’ll want two sheet pans, one for the veg and one for the meat (or half and half on each). Having enough space on the pan makes sure things brown nicely and things don’t get soupy from all of the moisture.
If you are cooking the veg separately, drizzle the remaining marinade on the veggies or toss them in olive oil, garlic, and salt and pepper. Be sure to switch the pans around at the halfway point so they roast evenly.
Behold, the majestic double recipe sheet pans. Your BBQ only dreams of holding this much food.
What should I serve with Beef Brochette?
I often eat this meal as is, with no accessories at all. Lazy meals are my jam. Or should I say efficient, low effort meals? Let’s go with the second option
Other great sides would be:
- any kind of salad,
- rice or quinoa,
- roasted potato or sweet potato wedges, etc.
OR you can use it as a topper on greens or grains…or both! Beef Brochette bowls? Um, yes!
Mealtime conversation starters
Conversations are what makes the world go around, without them there would be no understanding - no moving forward.
People worry about other people liking them. This can make everyday conversations stressful. A great way to make small talk is to ask questions. It has been said that people who ask questions make a better first impression than people who don’t. Marry that with good listening skills and who have just upped your likability.
Start a conversation with this question:
Question: What makes you a good friend?
Deconstructed Beef Brochettes with Lemon Tamari Marinade
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- 1.5 lbs grilling beef (sirloin tip or round), cubed
- ½ large red onion
- 3 portobella mushrooms
- 2 large bell peppers mixed colors
- 3 tbsp extra virgin olive oil
- ⅓ cup tamari or soya sauce
- ¼ cup lemon juice
- 2 tbsp worcestershipe sauce
- 3 tbsp dijon mustard or stone ground/old style with whole seed
- 2 cloves garlic crushed
- ¼ tsp salt to taste
- ½ tsp black pepper to taste
- 1 tsp dried parsley
- ¼ tsp dried oregano
- 1 pinch red pepper flakes or a squirt (1 tsp) sriracha sauce
- Mix the marinade ingredients together. Add the beef cubes and toss to coat. Marinate for at least 2 hrs in the fridge.
- Chop all veggies into big chunks as if you were going to actually put them on sticks (ha!)
- Dump your marinated meat and veggies on a baking sheet. (I use a magnificent wipe-cleanable silicon liner because screw single-use liners and screw pan scrubbing). Stir it all around so the marinade gets on the veggies too.
- Bake in a 350°F preheated oven for 20 min (*see notes), turning everything at the halfway point.
Hand Size Portions
Some handy advice: You can use your hands to practice calorie control without weighing and measuring.
Using hand position size is an alternative way to decide how much to eat visually. It gives you a way to quickly estimate what's on your plate, using the size of your hand as an alternative to counting macros (which generally has you weighing and reading nutrition labels to count protein, carbohydrates, and fat).
To learn more, read How to Get Started with Hand Portion Sizes.
Health Ninja Jeanette Marcotte is a health coach and professional geologist, who is obsessed with helping fellow professional women reclaim their time and energy by weaving healthy choices into their daily lives.
When she is not coaching or looking at rocks, you can find her hanging out in her garden with her dog, collecting new hobbies, and/or reading far too many books at once.
Find other articles written by Jeanette on her coach profile. Hang around for mindset strategies and micro-habits that will transform your health & confidence so that you feel like a Health Ninja, too!