Festival Classic Lunch: Grilled Chimichurri Steak Skewers with Corn on the Cob

Allergens

Gluten-free (no known allergens)

Ingredients

• 2 lbs beef sirloin, cut into 1
• inch cubes
• 2 cups fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cracked black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 6 ears of corn, husked and silks removed
• Wooden or metal skewers

Instructions

1. In a large bowl, combine parsley, cilantro, vinegar, garlic, oregano, black pepper, salt, and red pepper flakes. Slowly drizzle in olive oil while whisking to create the chimichurri sauce. Set aside.
2. Thread the beef cubes onto skewers, leaving some space between each piece.
3. Preheat grill to medium high heat (around 400°F). Grill the steak skewers for 2 3 minutes per side or until desired doneness is reached. During the last minute of cooking, add corn to the grill and cook for 3 4 minutes, rotating occasionally.
4. Remove steak skewers from grill and let rest for a few minutes. Brush steak skewers with chimichurri sauce.
5. Serve the steak skewers and corn on the cob alongside additional chimichurri sauce for dipping.

Chef’s Insight

For added flavor, marinate the beef cubes in chimichurri sauce for 2-4 hours before grilling.

Notes

Adjust cooking times based on desired doneness of steak.