Steak Kabobs With Cilantro Chimichurri Sauce

Steak Kabobs With Cilantro Chimichurri Sauce

CHEFS Catalog

CHEFS Catalog

May 8th, 2018

Steak Kabobs With Cilantro Chimichurri Sauce

A simple rub makes these steak and vegetable kabobs a delicious and healthy dinner option. The CilantroChimichurri Sauce is easy to throw together and will stay fresh for days!

Don't let the number of ingredients scare you away. These kabobs are super easy to throw together and downright delicious. If you don't find yourself wanting to drink the Cilantro Chimichurri, you might have done something wrong!


Ingredients
For the Steak and Vegetable Seasoning
2 tsp chili powder
1 tsp ground cumin
2 tsp garlic, minced
1/4 tsp onion powder
1/4 tsp cayenne pepper
3/4 tsp kosher salt or to taste
Fresh ground black pepper to taste

For the Kabobs
2 pounds top sirloin steak, cut into approximately 1 to 1 1/2 inch cubes
1 red bell pepper, cut into 1 1/2 inch pieces
1 yellow bell pepper, cut into 1 1/2 inch pieces
1 green bell pepper, cut into 1 ½ inch pieces
1 red onion, halved then each half cut into quarters
1 tablespoon olive oil, divided

For the Cilantro Chimichurri
1/2 cup packed cilantro leaves
1/4 cup packed flat leaf parsley
1 jalapeño, seeds removed and finely chopped
1 clove of garlic, minced
1 green onion, thinly sliced
1/4 cup red wine vinegar
1 lime, juiced
1/3 cup olive oil
Kosher salt and fresh ground black pepper to taste

Directions

In a small bowl whisk together the ingredients for the steak and vegetable seasoning.

In a gallon sized freezer bag place the steak cubes, 2 teaspoons of olive oil and 1 tablespoon of the seasoning mix.

Seal the bag, pressing out all of the air, then massage the oil and seasoning into the steak.

Let it rest for several minutes or even overnight if you want to make it ahead of time.

In a medium-sized bowl or another freezer bag, add the peppers, red onion, remaining seasoning mix and 1 teaspoon of olive oil. Toss to coat.

Preheat grill to medium-high heat and brush the grates with oil

Assemble your kabobs evenly with the steak and vegetables. Sprinkle with a little extra salt and pepper before placing them on the grill.

Grill the kabobs, turning them occasionally until grill marks appear. Approximately 7-9 minutes for medium-rare.

For the Chimichurri Sauce, place all of the ingredients into a food processor and purée until smooth. Pour into a small bowl and set-aside until ready to serve.

Top the kabobs with the Chimichurri sauce and fresh cilantro. Enjoy!

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Ingredients

  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic, minced
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 3/4 tsp kosher salt or to taste
  • Fresh ground black pepper to taste
  • 2 pounds top sirloin steak
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1/3 cup plus 2 tablespoon olive oil
  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed flat leaf parsley
  • 1 jalapeño
  • 1 clove of garlic, minced
  • 1 green onion
  • 1/4 cup red wine vinegar
  • 1 lime
This Recipe's Helpers
  1. Philips Avance Indoor Grill, Black
    Philips Avance Indoor Grill, Black
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