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Name: Chimichurri Beef Skewers
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Argentinean
Ingredients: 1/2 medium Onion chopped; 2 Garlic cloves sliced; 2 cups Fresh parsley sprigs; 1/2 cup Extra virgin olive oil; 3 tbsp Fresh lime juice; 2 tbsp Red wine vinegar; 1/2 tsp Salt; 1/2 tsp Pepper; 1/4 tsp Cayenne; 1 1/2 pounds Round or sirloin steak

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INGREDIENTS

1/2 medium Onion ; chopped
2 Garlic cloves ; sliced
2 cups Fresh parsley sprigs
1/2 cup Extra virgin olive oil
3 tbsp Fresh lime juice
2 tbsp Red wine vinegar
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne
1 1/2 pounds Round or sirloin steak

INSTRUCTIONS

To make the chimichurri sauce, place the onion and garlic in the bowl of a food processor; pulse until finely chopped. Add the parsley, oil. juice, vinegar,salt, pepper, and cayenne and process until smooth. Cut the steak into 24 long, thin strips, and place in a bowl. Pour 1/2 cup of the sauce over the meat and toss to coat. Cover and marinate, turning occasionally, in the fridge for at least 4 hours, or overnight. Place the rest of the sauce in a bowl, cover and store in fridge until needed.

Soak 24 wooden skewers in cold water for several hours. Preheat the oven to 450. Line a baking sheet with parchment paper. Thread a slice of meat on 1 end of each skewer. Place in a single layer on the baking sheet. Bake for 10 to 12 minutes or a little longer if you prefer your meat more well-done. Arange on a platter and serve the remaining chimichurri sauce for dipping.

NOTES

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Chimichurri Beef Skewers

1/2 medium Onion chopped
2  Garlic cloves sliced
2 cups Fresh parsley sprigs 
1/2 cup Extra virgin olive oil 
3 tbsp Fresh lime juice 
2 tbsp Red wine vinegar 
1/2 tsp Salt 
1/2 tsp Pepper 
1/4 tsp Cayenne 
1 1/2 pounds Round or sirloin steak

To make the chimichurri sauce, place the onion and garlic in the bowl of a food processor; pulse until finely chopped.  Add the parsley, oil. juice, vinegar,salt, pepper, and cayenne and process until smooth.  Cut the steak into 24 long, thin strips, and place in a bowl.  Pour 1/2 cup of the sauce over the meat and toss to coat.  Cover and marinate, turning occasionally, in the fridge for at least 4 hours, or overnight.  Place the rest of the sauce in a bowl, cover and store in fridge until needed.

Soak 24 wooden skewers in cold water for several hours.  Preheat the oven to 450.  Line a baking sheet with parchment paper.  Thread a slice of meat on 1 end of each skewer.  Place in a single layer on the baking sheet.  Bake for 10 to 12 minutes or a little longer if you prefer your meat more well-done.  Arange on a platter and serve the remaining chimichurri sauce for dipping.

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Nutrition

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Serving Size: 1 (41g)
Recipe Makes: 24 Servings

Calories: 63
Calories from Fat: 34 (54%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.3g
Cholesterol 17.3mg		5 %
Sodium 20.7mg		1 %
Potassium 135.2mg		4 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.6g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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