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