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Steak Kebabs with Chimichurri

Steak Kebabs with Chimichurri
  • Meal

    Main Course

  • Cusine

    Argentine

Ingredients

1 3/4 lbs. Sirloin steak

1 large red onion

1 lb. cherry tomatoes or grape tomatoes

2 small zucchini

Salt and freshly ground black pepper

Oil for brushing

1/3 cup olive oil

1/2 cup

1/4 cup

1 tsp dried oregano

1 1/2 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1 1/2 tsp minced garlic

Directions

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.