1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon chopped garlic
1 cup packed fresh flat-leaf parsley leaves
1 tablespoon packed fresh or dried oregano leaves
2 teaspoons chopped garlic
2 teaspoons fresh lemon juice
1 teaspoon paprika (smoked or hot)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine vinegar
1/2 cup olive oil
Place Chimichurri Sauce ingredients, except for the red wine vinegar and
olive oil, in food processor container. Cover; pulse until well blended; do
not puree. Transfer to small bowl and stir in red wine vinegar and olive oil.
Cover and refrigerate 1 hour to blend flavors.
Soak twelve 9-inch bamboo skewers in water for 10 minutes; drain.
Cut beef steak crosswise into 1/2-inch thick strips. Toss strips with garlic.
Thread beef, weaving back and forth, onto each skewer.
Place kabobs on grid over medium, ash-covered coals.
Grill, uncovered, for 5 to 7 minutes for medium rare to medium doneness,
Season with salt and pepper.
Serve with Chimichurri Sauce.
Serves 6 | Prep Time 10 min | Cook Time 5 to 10 min
To prepare chimichurri sauce by hand, finely chop herbs and garlic; combine with
remaining ingredients to form a thick sauce.
To prepare on gas grill, preheat grill according to manufacturer's directions
for medium heat. Grill kabobs, covered, 6 to 8 minutes for medium rare to medium
doneness, turning occasionally.
Nutrition Info per serving: 226 calories; 12 g fat (3 g saturated fat; 7
g monounsaturated fat); 49 mg cholesterol; 254 mg sodium; 2 g carbohydrate; 0.4
g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 2.4
mg iron; 30.7 mcg selenium; 5.0 mg zinc