Festival Classic Dinner: Grilled Chimichurri Steak Skewers with Roasted Corn & Peppers

Allergens

None

Ingredients

• 1 lb beef sirloin, cut into 1
• inch cubes
• 2 cups fresh parsley, finely chopped
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 3 tbsp red wine vinegar
• Salt and pepper, to taste
• 2 ears of corn, shucked
• 2 bell peppers, seeded and quartered
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a blender or food processor, combine parsley, olive oil, garlic, red wine vinegar, salt, and pepper. Blend until smooth, then pour into a bowl and set aside.
2. Preheat grill to medium high heat.
3. Thread beef cubes onto skewers, followed by corn and bell peppers.
4. Grill the skewers for 3 minutes per side, brushing with chimichurri sauce frequently.
5. Serve hot and enjoy the sizzling, smoky flavors!

Chef’s Insight

Marinate the steak for an extra hour for even more flavor.

Notes

Ensure your beef is cut into uniform cubes for even cooking.