Nothing says summer like kabobs on a grill! Juicy top sirloin steak with a spicy chimichurri sauce is big on flavor and easy to throw together. The best part is the antioxidants in the chimichurri sauce will create a barrier between the meat and the heat, reducing the harmful chemicals for healthier grilling! Serve alongside a leafy green salad or grilled corn.
1 pound top sirloin steak, fat trimmed and cut into 1 inch cubes
Salt and pepper, to taste
1 tablespoon olive oil, for drizzle
½ red onion, chopped
1 red bell pepper, seeded and chopped into 2 inch pieces
1 orange bell pepper, seeded and chopped into 2 inch pieces
8 oz baby bella mushrooms
For Spicy Chimichurri
1 cup (1 oz/30 g) fresh parsley leaves
1 cup (1 oz/30 g) fresh cilantro leaves
¼ cup (2 fl oz/60 ml) extra-virgin olive oil
2 garlic cloves, peeled
1 lime, juiced
1 jalapeno, seeded
Add chimichurri ingredients into a food processor and pulse until desired consistency.
Add steak and mushrooms to a bowl; toss in 2 tbsp of chimichurri to coat. Cover and marinate in refrigerator for 1 to 2 hours.
Heat the grill to medium-high heat. Thread the steak, mushrooms and fresh vegetables onto kabobs and then season with salt and pepper, if desired. Grill the kabobs for 6 to 8 minutes, turning once for medium doneness. Allow kabobs to rest for 5 minutes and then top with spicy chimichurri sauce. Makes 4 servings.
Nutrition Facts (per serving):
Protein 29 g
Total fat 21 g
Saturated fat 4 g
Carbs 11 g
Fiber 3 g
Total sugars 5 g
Added sugars 0 g
Sodium 80 mg
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