Chimichurri Steak Kabobs
Thin cut strips of flank steak marinated in tangy red wine vinegar, olive oil and herb-packed sauce, grilled to perfection and served with rosemary vegetable kabobs.
Servings: 0
Ingredients
Chimichurri Steak Kabobs
- 2/3 cup fresh parsley
- 1/3 cup fresh oregano
- 3/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 tablespoon minced garlic
- 1 - 1 1/2 teaspoons pepper sauce or 1 finely chopped jalapeno
- 1 1/4 lb flank steak
Rosemary Vegetable Kabobs
- 1 large red bell pepper cut into 4 large pieces seeds and membrane removed
- 1 8 oz package small button mushrooms
- 1 medium zucchini sliced into 1/2" thick rounds
- 1/2 small sweet onion cut into wedges
- olive oil cooking spray
- 2 tbsp chopped rosemary
- kosher salt and pepper to taste
Instructions
Steak & Chimichurri Sauce
- Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.
- Trim excess fat from flank steak and cut into ribbons 1/2" thick, 1" wide and 3-4" long. Place meat in resealable plastic bag along with 1/2 of marinade. Seal bag, massage to combine and refrigerate 1 hour (any time longer than that and you risk toughening the thinly cut meat in the acid of the marinade.) Remove steak from marinade, discarding contents in bag. Thread steak onto skewers and grill for 4-6 minutes per side. Use reserved marinade to drizzle on kabobs or as a dipping sauce.
Rosemary Vegetable Skewers
- Thread vegetables onto skewers (it works best to put a single vegetable on a skewer because they may get done at different times.) Spray generously with olive oil cooking spray and season with rosemary, salt & pepper. Grill 3-5 minutes per side, or until browned and crisp tender.