Chimichurri Steak Kebabs

In our house, dinner menus are often dictated by cravings. This week, Judd was feeling steak kebabs. We never have steak kebabs. In fact, I am not sure I have ever made kebabs loaded with delicious carnivorous meat. I’ve also never made a chimichurri sauce… well, first time for everything I suppose.

The chimichurri was as bright in flavor as it was in color! The cilantro and lime were full of citrusy zest, while the red pepper flakes and dried oregano added heat and earthiness. Once combined with the red wine vinegar and oil olive… I knew we had a winner! We loaded up the skewers with green bell pepper and red onion and popped these bad boys on the grill. The fragrance was awesome and left our house smelling like grilled mediterranean meats for the next day (yum!).

In my opinion, nothing tastes better than simple grilled vegetables, so we threw some fresh asparagus on the fire alongside the meat and let salt, pepper and olive oil work their magic. I recommend serving this dish with Couscous with Cilantro and Lemon Juice. The flavor profiles are consistent, but offer enough variation that I promise, you will be loading up your folk with a little bit of everything. Glob a little hummus on your plate and dinner is served!

Makes 4 servings (9-10 kebabs)

1 pound steak, cut into 1″ cubes
1 bell pepper (color of your choice), seeded and cut into 1″ cubes
1 red onion, cut into wedges

For marinade
3 cloves garlic, minced
1 teaspoon kosher salt (coarse ground)
1/2 teaspoon black pepper, fresh coarse ground
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon lime juice
3 tablespoons fresh cilantro, chopped
1/4 cup olive oil

Make marinade
Combine garlic, salt, black pepper, red pepper flakes, and oregano in a medium bowl. Add cilantro. Whisk in red wine vinegar and lime juice.  Slowly whisk in olive oil to emulsify.

Pour over the steak, peppers and red onion, coat well and marinate for 30 minutes to an 1 hour.

Assemble the kebabs, alternating bell pepper, red onion and steak with 3-4 pieces of meat on each kebab. *Note: soak skewers in water to prevent them from burning on the grill.

Heat grill or grill pan (we cooked ours on the stove griddle). Cook kebabs for 5-8 minutes, rotating skewers so all sides cook evenly. Cooking times may vary due to your grill.

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