Grilled Steak Skewers with Chimichurri

Our local grocery store often has specials that include aged top sirloin steak- buy one, get one free. We usually have these in the freezer and Bruce and I will then split one between us for dinner. We took a few of these out of the freezer when we had steak to celebrate Father's Day this year. Of course, they aren't as great as the special Waygu beef from Japan that we gave Nick on Father's Day but they were definitely the second best. You can't beat a good quality barbecued steak. However, we've changed it up a bit this summer and I'm trying new recipes with steak for variety and this steak recipe with Chimichurri sauce is a winner. Chimichurri sauce is a sauce that is very popular in Argentina and South America where it is used to accompany steak or used as a condiment for fish, chicken, lamb or even pasta. You can consider it a lot like how we use pesto in our country.

I got this recipe from Hannah Freese, RD and the portion said 8 servings but Bruce and I ate every bit of the chimichurri sauce, it was so good. It might serve 4 if you ate a normal portion size so I had to change the recipe a bit to accommodate our bigger appetites.

We also added tomatoes to our skewers and used Walla Walla sweet onions. You can add any vegetable you choose so this recipe is very open to adapting to your choices. I'm thinking bell peppers, zucchini or mushrooms would be good choices, too. The chimichurri sauce makes it all taste heavenly. So, go ahead and use your imagination and spice up your dinner the next time you plan on barbecuing a steak. You just may not want to go back to your usual barbecued steak routine once you've tasted this jazzed up version.

Serves 4

1-1/4 cups cilantro, stems removed
1-1/4 cups parsley, stems removed
1 clove garlic
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1 tsp. sea salt
2 top sirloin steaks, cut into 1-inch pieces
2 sweet Walla Walla onions, cut in wedges
optional: cherry tomatoes, zucchini, mushrooms, bell peppers, etc. per your choice
8 barbecue skewers

1. In a food processor, combine the cilantro, parsley, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil, if needed.

2. Pierce the steak and onion onto the barbecue skewers. Season with salt.

3. Grill over medium-high heat, rotating occasionally for about 8-9 minutes or your desired doneness is reached. Scoop the chimichurri sauce over the top and enjoy!

Comments

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