American•gourmet
Steak Kebabs with Chimichurri
My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you're grilling!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 pounds beef ((sirloin or Angus) cut into 1-inch cubes)
- fresh ground pepper
- 1 1/4 tsp kosher salt
- 1 large red onion (cut into large chunks)
- 18 cherry tomatoes
- 6 bamboo skewers (soaked in water for 1 hour)
- 2 packed tbsp parsley (finely chopped (no stems))
- 2 packed tbsp chopped cilantro
- 2 tbsp red onion (finely chopped)
- 1 clove garlic (minced)
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes (or more to taste)
Instructions
- 1
Season the meat with salt and pepper.
- 2
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients and mix; set aside in the refrigerator until ready to use (can be made a few hours ahead).
- 3
Place the onions, beef and tomatoes onto the skewers.
- 4
Prepare the grill on high heat. Grill the steaks to desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer steaks to a platter and top with chimichurri sauce.