Texas Breeze Chimichurri Steak Skewers

Allergens

Soy, Gluten, Dairy (Optional)

Ingredients

• 1 1/2 pounds beef tenderloin, cut into 1
• inch cubes 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 3 garlic cloves, minced 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper, freshly ground 12 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine parsley, cilantro, garlic, red wine vinegar, and olive oil to create the chimichurri sauce. Set aside.
2. In another bowl, mix smoked paprika, ground cumin, chili powder, salt, and black pepper. Coat the beef cubes with the spice mixture evenly.
3. Thread 4 5 pieces of seasoned beef onto each wooden skewer. Place marinated steak skewers on a baking sheet or tray.
4. Preheat your grill to high heat. Cook the skewers for 2 3 minutes per side, until desired doneness is reached. Baste with chimichurri sauce throughout the cooking process.
5. Remove skewers from the grill and allow them to rest for a minute before serving. Drizzle additional chimichurri sauce on top.

Chef’s Insight

Allow the beef to rest before cutting or biting into it to maintain its juiciness and tenderness.

Notes

For a spicy kick, add a pinch of cayenne pepper to the spice mixture.