Steak and Vegetable Skewers with Chimichurri Sauce

Serves 2-4 Prep time: 15 minutes     |     Cook time: 20 minutes

Ingredients:

Skewers:

• 1/2 medium onion, chopped into large pieces
• 2 small red potatoes, chopped into large pieces
• 1 bell pepper, seeds removed and chopped into large pieces
• 1 medium zucchini, chopped into large pieces
• 1/2 pound of your favorite cut of steak, sliced into 1/4-inch thick pieces
• High-heat oil (avocado & coconut are great options)
• Salt and pepper

*Recipe can easily be made with any favorite vegetables/meats/proteins!

Chimichurri (makes 1/2 cup):

• 1/4 cup red wine vinegar
• 2 cloves garlic
• 1 small spring onion
• 3/4 cup parsley
• 1/4 cup cilantro
• 1/4 cup lemon balm (can substitute with 2 tablespoons lemon juice)
• 1/4 cup olive oil
• 1/2 teaspoon salt

Directions:

Skewers:

1. Heat up grill or preheat oven to high broil. If using the oven, line a baking sheet with parchment paper.
2. Assemble skewers by adding vegetables and meat in layers, leaving at least 1.5 inches of space at the top and bottom to make for easier handling.
3. Spray or drizzle skewers generously with oil and sprinkle with salt and pepper on all sides.
4. Grill (or broil) until vegetables are nicely brown and tender and meat is cooked through, about 15-20 minutes. Make sure to flip the skewers halfway to ensure even cooking.
5. While the skewers are cooking, prepare the chimichurri.
6. Place all chimichurri ingredients in a food processor and mix until smooth. Use a spatula to scrape the sides down a few times to combine stray ingredients.
7. Serve immediately by drizzling chimichurri on skewers. Store any leftover in an airtight container in the refrigerator for 3-5 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com