Grilled Steak Skewers with Chimichurri
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
What does chimichurri—the zesty green herb sauce—not make instantly more delish?
Ingredients
1/3 c. Fresh basil
1/3 c. fresh cilantro
1/3 c. fresh parsley
1 tbsp. red wine vinegar
1 tbsp. lemon juice
1 Garlic clove, minced
1 shallot, minced
1/2 tsp. crushed red pepper flakes
1/2 c. extra-virgin olive oil, divided
kosher salt
Black pepper
1 red onion, cut into 1 1/2" chunks
1 red pepper, cut into 1 1/2" pieces
1 orange pepper, cut into 1 1/2" pieces
1 yellow pepper, cut into 1 1/2" thick pieces
1 1/2 lb. sirloin steak, fat trimmed and cut into 1 1/2" chunks
Instructions
Soak 12 wooden skewers in water for 10 minutes.
In a blender or food processor, pulse together basil, cilantro, parsley, vinegar, lemon juice, garlic, shallot, crushed red pepper flakes, and 2 tablespoons of olive oil. With motor running, add 1/4 cup more olive oil until smooth. Season with salt and pepper.
Thread onion, peppers, and steak onto soaked skewers (make them extra sturdy by using two skewers per kebab). Arrange skewers on a platter and season generously with salt and pepper. Drizzle with remaining 2 tablespoons of olive oil, turning skewers to coat.
Grill skewers over high heat 10 to 12 minutes, turning every few minutes to brown on all sides, or until the interior temperature of the steak reaches 145 degrees F for medium-rare (160 degrees F for medium). Let sit 5 minutes.
Serve skewers with chimichurri and couscous.
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