Festival Classic Dinner: Grilled Chimichurri Steak Skewers with Garlic Herb Mash

Allergens

Gluten-free (no known allergens in this recipe)

Ingredients

• 2 lbs beef sirloin, cut into 1
• inch cubes
• 2 cups fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper, to taste
• 4 large russet potatoes, peeled and cubed
• 6 cloves garlic, minced
• 1/2 cup milk or cream
• 1/2 cup unsalted butter
• Salt and pepper, to taste

Instructions

1. In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until well combined and set aside for at least 30 minutes.
2. Preheat grill to medium high heat. Thread beef cubes onto skewers, leaving space between each piece.
3. In a large bowl, toss steak skewers with half of the chimichurri sauce, ensuring they are evenly coated. Grill skewers for 2 3 minutes per side or until desired doneness is reached. Remove from grill and let rest for a few minutes before serving.
4. In a large pot, boil cubed potatoes until fork tender. Drain and return to the pot. Add garlic, milk, butter, salt, and pepper, mashing until smooth and creamy.
5. Serve steak skewers alongside the garlic herb mash, drizzling additional chimichurri sauce over top for added flavor.

Chef’s Insight

The secret to perfect chimichurri is letting the sauce sit before using it on the steak, allowing the flavors to meld together.

Notes

For an added touch of flair, serve the dish on a platter lined with parchment paper to mimic the appearance of a festival food stand.