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:
- Heat up grill or preheat oven to high broil. If using the oven, line a baking sheet with parchment paper.
- 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.
- Spray or drizzle skewers generously with oil and sprinkle with salt and pepper on all sides.
- 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.
- While the skewers are cooking, prepare the chimichurri.
- 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.
- 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