Beef Skewers with Chimichurri Sauce

Argentineans lover their beef—and their chimichurri sauce. Many variations on the sauce exist, but most emphasize the flavor of fresh herbs and the richness of olive oil contrasted with a little vinegar.

SAUCE
1 cup fresh Italian parsley
1/2 cup fresh basil
1/4 cup finely chopped white onion
1/4 cup finely chopped carrot
1 garlic clove
1/4 teaspoon coarse salt
6 tablespoons extra-virgin olive oil
2 tablespoons Rice vinegar

RUB
1 1/2 teaspoons coarse salt
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon pepper

STEAK
2 lb. beef top sirloin steak (1 to 1 1/4 inches thick), cubed (1 inch)
1 tablespoon extra-virgin olive oil
24 to 36 cherry tomatoes

1 Pulse all sauce ingredients except oil and vinegar in food processor until finely chopped. With processor running, add 6 tablespoons oil and vinegar in a steady stream until combined. (Sauce can be made 1 day ahead. Cover and refrigerate. Stir before using.)

2 Combine all rub ingredients in small bowl.

3 Toss beef with 1 tablespoon oil in medium bowl. Sprinkle with rub, stirring to coat. Refrigerate until ready to grill.

4 Heat grill. Thread beef onto 8 (8- to 10-inch) metal skewers alternately with tomatoes. Grill, covered, over high heat or coals 6 to 8 minutes for medium-rare, turning to brown all sides. Serve with sauce.

4 (2-skewer) servings

PER SERVING: 540 calories, 31.5 g total fat (6 g saturated fat), 55 g protein, 8 g carbohydrate, 130 mg cholesterol, 775 mg sodium, 2.5 g fiber


Cooking Club Top Stories