Steak Kebabs with Chimichurri | OTF

Summer’s almost over. Before you cover that grill for the winter, make these awesome kebabs!

Serving size: 1 skewer
INGREDIENTS
  • 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
FOR THE CHIMICHURRI SAUCE
  • 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
PREPARATION
  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.
NUTRITION
Per serving
  • Calories: 219
  • Fat: 13g
  • Carb: 5.5g
  • Fiber: 1g
  • Protein: 20g

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