Chimichurri Sirloin Skewers

Grilling Series

Grilling season is in full swing.

Living in a state with four seasons, I always like to use grilling recipes that are packed with flavor but don’t involve a ton of prep work so you can enjoy the summer festivities as much as possible.

Skewer Recipes are an easy way to cook a lot of food, fast.

In this recipe I chose to use Sirloin.

1. It’s great cut of beef that can tenderize using a marinade

2. It’s cheaper than your premium beef cuts like ribeye/strip. (great for when you want to entertain without breaking the bank!)

3. It’s a leaner-healthier cut

Chimichurri Sirloin Skewer Recipe

Servings: 4

Prep Time: 30 Minutes

Marinade- 1-4 Hours

Cook Time: 15-20 Minutes

• 2 lbs. Top Sirloin 

• 1/2 lb. Mini Sweet Peppers 

• 1 Yellow Onion Large diced 

• 1/2 Cup Cilantro Finely Chopped 

• 1/2 Cup Parsley Finely Chopped 

• 2 Serrano Peppers Finely diced 

• 5 Cloves Garlic Minced 

• 2 Limes Juiced

• 2/3 Cup Olive Oil 

• 1 tsp Red Pepper Flakes 

• 1 tsp Oregano 

• Pinch of Salt 

• Pepper 

• 2 Tbsp Red Wine Vinegar 

Using a medium sized bowl add Cilantro, Parsley, Serrano peppers and garlic. Season with salt, pepper, red pepper flakes and oregano. Squeeze in the juice of 2 Limes. Pour in olive oil and red wine vinegar and stir. (Keep a small bowl of the marinade off to the side for dipping!). Add Top Sirloin Pieces to the marinade. Cover and allow to marinate for 1-4 hours. 

For the Peppers and Onions drizzle over a little oil (I used algae cooking club oil) and season with salt and pepper.

Heat up the grill to 425-450ºF. Place the skewers onto the grill rack, rotating every 3-4 minutes. Remove from the grill once internal temperature of the meat reaches 130ºF (For medium rare) and peppers are blistered. Remove steak and vegetables from the skewers. Serve with a side of rice and chimichurri sauce.

Garnish with lime wedges, and extra chimichurri sauce.

Click here to watch the video

Happy Cooking! -Kristen Faith