Grilled Chimichurri Beef Kabobs
Fresh herbs, citrus and spices are blended together with oil to create both the perfect marinade and sauce for these grilled beef kabobs. Complete the meal with a green salad, rice pilaf and crusty bread.
Recipe created by Kathleen Bruno, CCP, CWP, Creative Director, Viking Cooking Schools at Viking Range Corporation.
1/3 cup freshly squeezed lemon juice
3 cups fresh cilantro, packed
3 garlic cloves
1 teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 cup canola oil
1 1/2 pounds sirloin steak or beef tenderloin
8 bamboo skewers, soaked in water for 30 minutes
- In blender, combine and process lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil until thick puree is formed. Taste and season with pepper flakes and salt as desired. Place 2/3 cup puree in airtight container and refrigerate; reserve for sauce.
- Cut beef into 1 1/2-inch cubes. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air. Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat.
- Preheat grill to medium-high. Clean it with stiff brush, then rub with canola oil. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kabobs with salt to taste.
- Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well. Drizzle some reserved chimichurri sauce over kabobs, and serve hot or at room temperature. Serve remaining sauce on side.
Makes 4 (2-skewer) servings.
Tip: Chimichurri is equally delicious as both a marinade and sauce for grilled flank steak, skirt steak, strip steak, pork chops, or loin, chicken - even tuna! Marinate beef, pork and chicken at least 4 hours or overnight and fish up to 1 hour.
Nutritional Information Per Serving (1/4 of recipe; 2 skewers): Calories 408; Total Fat 28g; Saturated Fat 4g; Cholesterol 98mg; Sodium 394mg; Carbohydrates 4g; Fiber 0g; Protein 36g.
Recipe and photograph courtesy of CanolaInfo.org.