Chimichurri Steak Skewers
Yield: 16-20 mini skewers
2 cups fresh flat-leaf parsley
½ cup fresh cilantro
¼ cup fresh oregano
3 cloves garlic, peeled
1 shallot, halved
1 cup olive oil
1 small jalapeño pepper, quartered, seeds removed
1/2 cup red wine vinegar
3/4 teaspoon dried crushed red pepper
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 pounds top sirloin steak, cut into 1-inch cubes
1/4 teaspoon each, salt and pepper
16-20 mini wooden skewers
- For the chimichurri sauce, combine the first 12 ingredients (parsley through black pepper) in a powerful blender or food processor, and puree until smooth.
- Place the wooden skewers in water to soak. In a large bowl, combine the steak cubes with salt, pepper and 1 cup of the chimichurri sauce. Reserve the remaining sauce in a separate bowl. Cover the bowl of steak cubes and let stand at room temperature for 30 minutes.
- Skewer three steak cubes onto each of the small skewers. Grill for 2-3 minutes on each side, until internal temperature reaches 145 degrees F.
- Serve the grilled mini-skewers with the reserved chimichurri sauce as a dip.