Categorized:
- Beef and Pork
- Healthy
- Main Dish
Tagged:
- cilantro
- garlic
- lemons
- olive oil
- oregano
- parsley
- red onion
- red wine vinegar
- steak
- tomatoes
- zucchini
Steak Kebabs with Chimichurri
Ingredients
- 1 3/4 lbs. Sirloin steak (thicker steaks), diced into 1-inch cubes
- 1 large red onion, chopped into chunks
- 1 lb. cherry tomatoes or grape tomatoes (look for larger ones)
- 2 small zucchini, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- Oil for brushing
Chimichurri
- 1/3 cup olive oil
- 1/2 cup (packed) fresh parsley (no thick stems)
- 1/4 cup (packed) fresh cilantro (no thick stems)
- 1 tsp dried oregano
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 1/2 tsp minced garlic (1 large clove)
Instructions
- If using wooden skewers make sure to soak in water at least 1 hour (I just soak overnight).
- Preheat a grill over medium-high heat to about 400 degrees and clean grill grates.
- Thread steak, red onions, tomatoes and zucchini onto skewers brush very lightly with olive oil (you’ll only need a about 1 Tbsp) and season with salt and pepper to taste.
- Grill kebabs for about 4 minutes per side or until center registers 145 degrees. Remove and let rest 3 minutes.
- While kebabs are grilling make chimicurri, in a mixing bowl whisk together olive oil, parsley, cilantro, oregano, red wine vinegar, lemon juice, garlic and season with salt and pepper to taste.
- Spoon chimichurri over kebabs and serve warm.
- Recipe source: Cooking Classy
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