Skewered Steak With Chimichurri

Ingredients

• 1/3 Cup Fresh Basil
• 1/3 Cup Fresh Cilantro
• 1/3 Cup Fresh Parsley
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. Lemon Juice
• 1 Garlic Clove, Minced
• 1 Shallot, Minced
• 1/2 Tsp. Crushed Red Pepper Flakes
• 1/2 Cup Extra Virgin Olive Oil, Divided
• Pinch Kosher Salt
• Pinch Black Pepper
• 1 Red Onion, Chopped Into 1 1/2" chunks
• 1 Red Pepper, Chopped Into 1 1/2" chunks
• 1 Orange Pepper, Chopped Into 1 1/2" chunks
• 1 Yellow Pepper, Chopped Into 1 1/2" chunks
• 1 1/2 lb. Sirloin Steak, Fat Trimmed and Cut Into 1 1/2" chunks

Kebabs have been the craze since the Moguls ruled the lands ages ago. Skewering and roasting meat is one of the healthiest ways that you can prepare meat dishes. The meat is allowed to cook in its own fat and the cooking time is also severely reduced. With global cuisine being the latest trend, it is no wonder that hybrid dishes are being created to meet with a cosmopolitan palate. Check out this easy recipe for Skewered Steak With Chimichurri.

Method

• Soak 10-12 wooden skewers in water for 5-10 minutes, until they are soft (this will prevent the skewers from burning when placed on an open flame or in the oven). In case you have metal skewers, then there’s no need to soak them. However, coat them in oil before adding the other ingredients.
• In a food processor, add basil, cilantro, parsley, vinegar, lemon juice, garlic, shallot, red pepper flakes and one part of the divided olive oil. Pulse until it become a smooth paste. Season with a little salt and pepper as per taste.
• Next, skewer the remaining veg – the colorful peppers, the onion and the meat onto the wooden or metal skewers and season generously with salt and pepper. Brush these with the remaining olive oil. If required, use two skewers, to make sure that it doesn’t break.
• Now grill skewers on high heat for 10-12 minutes, until some parts are seared properly and the meat has been cooked through. Be careful not to overcook the meat, because it will dry and harden. The meat should be tender and juicy, though not raw.
• Once done, keep aside on a wire rack to cool down, so that the meat gets a chance to soak in its own juices.
• Once done, serve with a side of Chimicurri as a starter, or with some couscous as a main dish.