Grilled Steak Kebabs with Chimichurri Sauce

STEAK KEBABS WITH CHIMICHURRI

Yield: 6 skewers, Serving Size: 1 skewer

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INGREDIENTS:

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

 

DIRECTIONS:

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.
NUTRITION INFORMATION

Amount Per Serving:
Smart Points: 4
Calories: 219
Total Fat: 13g
Carbohydrates: 5.5g
Fiber: 1g Sugar: 0g Protein: 20g
Saturated Fat: g Cholesterol: 62.5mg
Sodium: 335.5mg