Argentinian Chimichurri Steak Skewers: A Paleo-Friendly Delight
A flavorful argentinian snack perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb beef sirloin, cut into 1
- inch cubes 2 cups fresh parsley, finely chopped 1/2 cup olive oil 1/4 cup red wine vinegar 3 garlic cloves, minced 1 tbsp dried oregano 1/2 tsp crushed red pepper flakes Salt and black pepper, to taste 8 bamboo skewers, soaked in water for 30 minutes
Instructions
- a. In a large bowl, combine parsley, olive oil, red wine vinegar, garlic, oregano, crushed red pepper flakes, salt, and black pepper. Mix well to create the chimichurri sauce. b. Divide the mixture in half. Use one half as a marinade for the beef cubes, and reserve the other half to serve alongside the skewers. c. Thread the beef cubes onto the soaked bamboo skewers, making sure not to overcrowd them. d. Preheat a grill or grill pan to medium high heat. Grill the skewers for 4 5 minutes per side or until desired doneness is reached. e. Remove the skewers from the grill and let them rest for 2 3 minutes. f. Serve the chimichurri steak skewers alongside the reserved sauce, and enjoy!
Chef’s Insight
To ensure a tender and juicy steak, let the meat rest before grilling. This allows the juices to redistribute and prevents dry, overcooked meat.
Notes
Serve with a side of cauliflower rice or roasted vegetables for a complete paleo meal.