Grilled Steak Skewers with Chimichurri
By 
Yields:
4
Prep Time:
20 mins
Total Time:
35 mins
Jump to recipeWhat does chimichurri—the zesty green herb sauce—not make instantly more delish?
Advertisement - Continue Reading Below
Ingredients
- 1/3 cup Fresh basil
- 1/3 cup fresh cilantro
- 1/3 cup fresh parsley
- 1 Tbsp. red wine vinegar
- Juice of 1/2 lemon
- 1 Garlic clove, minced
- 1 shallot, minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup extra-virgin olive oil, divided
- kosher salt
- Freshly ground 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" pieces
- 1 1/2 lb. sirloin steak, fat trimmed and cut into 1 1/2" chunks
Directions
- Step 1Soak 12 wooden skewers in water for 10 minutes.
- Step 2In 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 ¼ cup more olive oil until smooth, then season with salt and pepper.
- Step 3Thread 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.
- Step 4Grill 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° for medium-rare (160° for medium). Let sit 5 minutes.
- Step 5Serve skewers with chimichurri and couscous.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below