Grilled steak skewers with chimichurri

INGREDIENTS

  • 1/3 c. Fresh basil
  • 1/3 c. fresh cilantro
  • 1/3 c. fresh parsley
  • 1 tbsp. red wine vinegar
  • Juice of 1/2 lemon
  • 1 Garlic clove, minced
  • 1 shallot, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 c. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 red onion, cut into 1 1/2″ chunks
  • 1 red pepper, cut into 1 1/2″ pieces
  • 1 orange pepper, cut into 1 1/2″ pieces
  • 1 yellow pepper, cut into 1 1/2″ pieces
  • 1 1/2 lb. sirloin steak, fat trimmed and cut into 1 1/2″ chunks

DIRECTIONS

  1. Soak 12 wooden skewers in water for 10 minutes.
  2. In a blender or food processor, pulse together basil, cilantro, parsley, vinegar, lemon juice, garlic, shallot, crushed red pepper flakes, and 2 tablespoons of olive oil. With motor running, add ¼ cup more olive oil until smooth, then season with salt and pepper.
  3. Thread onion, peppers, and steak onto soaked skewers (make them extra sturdy by using two skewers per kebab). Arrange skewers on a platter and season generously with salt and pepper. Drizzle with remaining 2 tablespoons of olive oil, turning skewers to coat.
  4. Grill skewers over high heat 10 to 12 minutes, turning every few minutes to brown on all sides, or until the interior temperature of the steak reaches 145° for medium-rare (160° for medium). Let sit 5 minutes.
  5. Serve skewers with chimichurri and couscous.

you can find this recipe at

http://www.delish.com/cooking/recipe-ideas/recipes/a43233/grilled-steak-skewers-chimichurri-recipe/


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