- 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
Instead of beef, make these skewers with cubed lamb or pork. For spicy skewers, add a pinch of crushed chili flakes to the chimichurri sauce.
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