Steak Kebabs with Chimichurri
Servings 4
Equipment
- Grill Pan or Grill
- Wooden Skewers
- Meat Thermometer
Ingredients
Chimichurri Sauce:
- ⅓ cup olive oil
- ½ cup fresh parsley (no thick stems), chopped
- ¼ cup fresh cilantro (no thick stems), chopped
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp red onion, finely diced
- 2 cloves of garlic, minced
- ½ tsp dried oregano
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
Steak Kebabs:
- 1½ lbs sirloin or tenderloin steak, diced into 1-inch cubes
- 2 zucchini, cut into coins
- ½ red onion, chopped into chunks
- 1½ cups large grape or cherry tomatoes
- Olive oil, for brushing
- Sea salt and freshly cracked pepper, to taste
Instructions
- Prepare the chimichurri sauce by whisking the olive oil, parsley, cilantro, red wine vinegar, lemon juice, onion, minced garlic, dried oregano, and crushed red pepper flakes in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors time to mingle.
- Preheat your grill pan (or grill) over medium-high heat until smoking hot, about 10 minutes.
- Make the kebabs by threading steak, zucchini coins, tomatoes, and red onion on the wooden skewers. Brush lightly with olive oil, then season with sea salt and freshly cracked pepper, to taste.
- Place 3-4 kebabs on your grill pan (don't overcrowd)! and cook for 3-4 minutes per side, or until a meat thermometer registers 130-135 degrees for medium-rare. Side Note: If you are using a grill, heat it over medium-high heat to about 400 degrees. Cook the kebabs for 3-4 minutes per side, or until the meat registers 130-135 degrees for medium-rare.
- Remove the steam from the grill pan and place it on a cutting board.
- Immediately brush the hot kebabs with some of the chimichurri sauce & loosely cover with a foil tent. Repeat the process with the remaining kebabs.
- Serve with the remaining sauce on the side. Enjoy!