Prep Time:15 min
Total Time: 20 min
|1||Medium Onion, Halved And Sliced|
|1½ cups||Loosely Packed Fresh Parsley Sprigs||375 mL|
|3 clove||Garlic, Sliced|
|⅓ cup||Olive Oil||75 mL|
|2 tbs||Lime Juice||30 mL|
|2 tsp||Red Wine Vinegar||30 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|
|Total fat||19 g|
|Sat fat||4.5 g|
place all ingredients, except steak and salt, in food processor and pulse to a thick sauce. Reserve ⅓ cup (75 mL) of this chimichurri sauce in small bowl, cover and refrigerate.
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.
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 kebabs with salt. Grill 6 to 8 min., turning occasionally, or until desired doneness.
Divide kebabs among 4 plates. Place heaping tablespoon of reserved chimichurri sauce alongside for dipping.
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