Chimichurri Beef Skewers
Prep Time
Serves
Cooking Mode
1 medium onion, halved and sliced
1½ cups loosely packed fresh parsley sprigs
3 cloves garlic, sliced
⅓ cup olive oil
2 tbsp lime juice
2 tsp red wine vinegar
¼ tsp cayenne pepper
1½ lb top sirloin steak, cut into 1-in. (2.5 cm) cubes
salt to taste
4 wooden or metal skewers
1 medium onion, halved and sliced
1½ cups loosely packed fresh parsley sprigs
3 cloves garlic, sliced
⅓ cup olive oil
2 tbsp lime juice
2 tsp red wine vinegar
¼ tsp cayenne pepper
1½ lb top sirloin steak, cut into 1-in. (2.5 cm) cubes
salt to taste
4 wooden or metal skewers
Directions
1Place onion, parsley, garlic, olive oil, lime juice, vinegar and cayenne in food processor and pulse to a thick sauce. Reserve ⅓ cup (75 mL) of this chimichurri sauce in small bowl, cover and refrigerate.
2Spoon remaining sauce into large glass or stainless steel bowl. Add cubed steak, toss to coat. Cover and marinate in refrigerator 1 to 4 hours, turning once.
3Preheat BBQ to medium-high heat. Thread meat onto 4 metal or wooden skewers (if using wood, soak skewers in cold water at least an hour before using.) Season skewers with salt. Grill 6 to 8 min., turning occasionally, or until desired doneness.
4Divide skewers among 4 plates. Place heaping tablespoon of reserved chimichurri sauce alongside for dipping.
Tips
1
Instead of beef, make these skewers with cubed lamb or pork. For spicy skewers, add a pinch of crushed chili flakes to the chimichurri sauce.
Disclaimer
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Personal Note
Personal Note
