| Prep Time | 15 Min. |
| Cook Time | 20 Min. |
| Servings |
People
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Ingredients
- Chimichurri Sauce:
- 2/3 cup loosely packed fresh parsley
- 1/3 cup loosely packed fresh basil
- 1/2 cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red chili flakes
- Skewers:
- 8 oz red potatoes (about 2 inches in diameter)
- 1 lb sirloin steak cut into 1 inch cubes
- 2 tbsp olive oil
- 1/2 tsp each salt and pepper
Ingredients
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Instructions
- Chimichurri Sauce: In mini food processor, pulse parsley, basil, oil, vinegar, lemon juice, garlic, salt, pepper and red chili flakes until smooth.
- Skewers: In large pot of boiling salted water, cook potatoes for 12 to 15 minutes or until tender. Drain and let cool slightly. Cut into 1/2-inch pieces. Thread potatoes and steak evenly onto 4 metal, bamboo or wooden skewers. (If using bamboo or wooden skewers, soak skewers in cold water for at least 1 hour before using). Brush with olive oil and season with salt and pepper.
- Preheat grill to medium heat; grease grate well. Grill skewers, turning occasionally, for 6 to 8 minutes for medium-rate or until desired doneness and potatoes are grill-marked.
- Serve skewers wit Chimichurri Sauce for dipping.
- Tip: Substitute trip loin or rib-eye steak for sirloin if desired.
- Tip: Thread chinks of red onion or 1-inch pieces of green onion onto skewers along with potatoes and steak if desired.
Recipe Notes
Per 1/4 recipe Calories 500 Fat 38g Saturated Fat 7g Cholesterol 55mg Sodium 500mg Carbohydrate 13g Fiber 2g Sugars 1g Protein 26g
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