Grilled Steak Kebabs with Chimichurri Sauce
Yield: 6 skewers, Serving Size: 1 skewer
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1 large red onion, cut into large chunks
18 cherry tomatoes
1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes
fresh ground pepper
1 1/4 tsp kosher salt
6 bamboo skewers, soaked in water for 1 hour
FOR CHIMICHURRI SAUCE:
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1/4 tsp kosher salt
2 packed tbsp parsley, finely chopped (no stems)
2 packed tbsp chopped cilantro
2 tbsp red onion, finely chopped
1 clove garlic, minced
1 tbsp water
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes, or more to taste
Season the meat with salt and pepper.
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).
Place the onions, beef and tomatoes onto the skewers.
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.
Amount Per Serving:
Smart Points: 4
Total Fat: 13g
Fiber: 1g Sugar: 0g Protein: 20g
Saturated Fat: g Cholesterol: 62.5mg