STEAK KEBABS WITH CHIMICHURRI

July 2, 2019

Pittsburgh Fitness Project

PREP TIME:15 mins

COOK TIME:10 mins

TOTAL TIME:25 mins

YIELD: 6 skewers

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

INSTRUCTIONS

1. Season the meat with salt and pepper.

2. 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).

3. Place the onions, beef, and tomatoes onto the skewers.

4. Prepare the grill on high heat. Grill the steaks to the desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer steaks to a platter and top with chimichurri sauce.

NUTRITIONAL INFORMATION

Serving: 1skewer, Calories: 219kcal, Carbohydrates: 5.5g, Protein: 20g, Fat: 13g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 62.5mg, Sodium: 335.5mg, Potassium: 0mg, Fiber: 1g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%