Steak Kebabs With Chimichurri
It is officially grilling season! Looking for a twist on your average kebab? Try this great recipe from Skinny Taste.
Ingredients:
- 1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes
- fresh ground pepper
- 1 1/4 tsp kosher salt
- 1 large red onion, cut into large chunks
- 18 cherry tomatoes
- 6 bamboo skewers, soaked in water for 1 hour
For The Chimichurri Sauce:
- 2 packed tbsp parsley, finely chopped (no stems)
- 2 packed tbsp chopped cilantro
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes, or more to taste
Directions:
- Season the meat with salt and pepper.
- For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients and mix; set aside in the refrigerator until ready to use (can be made a few hours ahead).
- Place the onions, beef and tomatoes onto the skewers.
- Prepare the grill on high heat. Grill the steaks to desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer steaks to a platter and top with chimichurri sauce.
Nutrition Information:
Yield:
6 skewers
Serving Size:
1 skewer
Amount Per Serving:
- Freestyle Points: 4
- Points +: 6
- Calories: 219 calories
- Total Fat: 13g
- Saturated Fat: g
- Cholesterol: 62.5mg
- Sodium: 335.5mg
- Carbohydrates: 5.5g
- Fiber: 1g
- Sugar: 0g
- Protein: 20g
All images and text © Gina Homolka for Skinnytaste.
