Place onion, parsley, garlic, olive oil, lime juice, vinegar and cayenne in food processor and pulse to a thick sauce. Reserve ⅓ cup (75 mL) of this chimichurri sauce in small bowl, cover and refrigerate.
Step 2
Spoon remaining sauce into large glass or stainless steel bowl. Add cubed steak, toss to coat. Cover and marinate in refrigerator 1 to 4 hours, turning once.
Step 3
Preheat BBQ to medium-high heat. Thread meat onto 4 metal or wooden skewers (if using wood, soak skewers in cold water at least an hour before using.) Season skewers with salt. Grill 6 to 8 min., turning occasionally, or until desired doneness.
Step 4
Divide skewers among 4 plates. Place heaping tablespoon of reserved chimichurri sauce alongside for dipping.
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