Smokehouse Chimichurri BBQ Steak Skewers

Allergens

Wheat (from wooden skewers)

Ingredients

• 2 lbs beef sirloin, cut into 1
• inch cubes
• 1 cup fresh parsley, chopped
• 1/2 cup cilantro, chopped
• 3 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste
• 12 wooden skewers, soaked in water for at least 30 minutes

Instructions

1. Prepare the Smokehouse Chimichurri by combining parsley, cilantro, garlic, red wine vinegar, olive oil, smoked paprika, ground cumin, crushed red pepper flakes, salt, and black pepper in a blender or food processor. Blend until smooth, then set aside.
2. Thread the beef cubes onto the soaked wooden skewers, leaving space between each piece for even cooking.
3. Preheat your grill to medium high heat. Brush the skewers with the Smokehouse Chimichurri, reserving some for serving.
4. Grill the skewers for 4 6 minutes per side or until desired doneness is reached. Baste with more chimichurri during grilling for added flavor.
5. Remove the skewers from the grill and let them rest for a few minutes before serving.

Chef’s Insight

Allow the steak to rest after grilling to ensure maximum juiciness and tenderness.

Notes

Adjust the amount of chimichurri sauce to your taste preference.