- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 20 m
- Serves
- 4
Ingredients
- 1
- medium onion, halved and sliced
- 1½ cups
- loosely packed fresh parsley sprigs
- 375 mL
- 3 cloves
- garlic, sliced
- ⅓ cup
- olive oil
- 75 mL
- 2 tbsp
- lime juice
- 30 mL
- 2 tsp
- red wine vinegar
- 10 mL
- ¼ tsp
- cayenne pepper
- 1 mL
- 1½ lb
- top sirloin steak, cut into 1-in. (2.5 cm) cubes
- 750 g
- salt to taste
- 4 wooden or metal skewers
Method
Step 1
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
