Tuesday, August 5, 2008

Beef Kebabs with Chimichurri Sauce

This is a great summer grilling recipe. It's especially great for a busy weeknight, or for entertaining because everything can be done ahead of time. When it's time to eat, just throw the kebabs on the grill & dinner's ready.
The ingredient list for this dish is large...don't let that intimidate you. Recipes like this one, I reserve for the summer months, when my herb garden is in full bloom. Every single herb in this marinade & sauce {and there's a lot of them!}, I grow in my garden. If I had to go to the store & purchase all those herbs, I probably wouldn't make it very often.
This is also one of the times you'll want to prepare your mise en place. Most of the ingredients in the marinade are also in the sauce. So, to save time I wash, chop, mince everything all at once...rather than making them separately. Doing this makes it much less work than it seems.

As mentioned above, you'll need lots of fresh herbs. Fresh cilantro, parsley, oregano, thyme & a bay leaf, to be exact.

Begin by making the marinade for the steak. Into a medium mixing bowl add a 1/2 cup chopped cilantro, 2 teaspoons fresh thyme leaves, 1 1/2 teaspoons chopped fresh oregano, 3/4 cup chopped sweet onion, 2 tablespoons minced garlic, 1 1/2 teaspoons ground cumin,

1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 cup distilled white vinegar & a 1/4 cup canola oil.

Mix all the ingredients together.

Then take 1 1/2 pounds of your favorite steak...I like using NY Strip. Cut the meat into 1 1/2 inch pieces.

Toss with the marinade, then cover & chill for 4 hours.

While the steak marinates, start the Chimichurri sauce. To a small mixing bowl, add 1/4 cup finely diced sweet onion, 1 1/2 teaspoons minced garlic, 2 tablespoons minced bell pepper {any color is fine}, 2 tablespoons chopped flat leaf parsley, 1 1/2 teaspoons fresh oregano leaves, 1 finely chopped {fresh} bay leaf, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 cup red wine vinegar & a 1/4 cup olive oil.

Stir to combine. Let this mixture sit for at least 2 hours, so that all the flavors can blend.

When the meat is done marinating, skewer the cubes, leaving about a half inch between each. Preheat the grill. Grill, turning them occasionally, 4-5 minutes, for medium rare.

Serve, topped with the chimichurri.

Beef Kebabs with Chimichurri Sauce

Adapted {just a bit} from Gourmet magazine, July 2008
Serves 4

For the Beef:
1/2 cup chopped cilantro
2 teaspoons fresh thyme leaves
1 1/2 teaspoons chopped fresh oregano
3/4 cup chopped sweet onion
2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

1/2 cup white vinegar
1/4 cup canola oil
1 1/2 pounds NY strip steak, cut into 1" cubes

For the Chimichurri:
1/4 cup finely chopped sweet onion
1 1/2 teaspoons minced garlic
2 tablespoon minced bell pepper {any color}
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
1 fresh bay leaf, finely chopped
1/4 teaspoons red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Special Equipment:
Metal , or bamboo skewers {if using bamboo, soak the skewers in water before using}

1. Begin by marinating the beef. For the marinade, combine the herbs, onion, garlic, cumin, salt, pepper, vinegar & oil in a medium bowl. Add the cubed beef & stir to combine. Cover the bowl & chill for 4 hours. {You can also use a plastic storage bag for marinating}
2. While the beef is marinating, make the Chimichurri sauce. Combine all of the ingredients in a mixing bowl & stir to combine. Cover & let sit for at least 2 hours before serving, to give the flavors a chance to meld. {The sauce can also be made up to a day ahead}
3. Preheat your grill on medium-high & m
ake sure the grates on your grill are well oiled. Thread the beef onto the skewers, leaving a little space between each piece {discard the marinade}. Grill, turning occasionally for about 5 minutes total, for medium rare. Adjust the grilling time to suit your preference. Let the beef rest for about 5 minutes before serving. Serve the kebabs with a drizzle of chimichurri sauce on top & some extra on the side.
Click here for the printable recipe.


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