BBQ Steak Skewers with Chimichurri
by Bianca Baker, RHN
Summer is here and that means it is BBQ season! Longer, sunny days by the pool filled with fun, laughter and a lot of good food are exactly what should be had now that the temperatures are heating up and summer is here!
These BBQ Steak Skewers are the perfect thing to throw on the BBQ on a busy weeknight or when you have people over as it is quick, easy and so delicious to make. Topped with bright green, fresh, chimichurri, you just cannot go wrong!
HOW TO MAKE Your skewers
In a food processor, combine the cilantro, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.
Next, you want to pierce the steak and red onion onto the barbecue skewers. Add any other vegetables you have decided to add here as well. Ideally, you want to go in some sort of order. Think steak, onion, steak, onion, etc. Then be sure to season with salt.
Lastly, grill your skewers over medium-high heat, rotating occasionally for about eight to nine minutes or until your desired doneness is reached. When serving, scoop the chimichurri sauce over top and enjoy!
TIPS FOR MAKING BBQ Skewers and Chimichurri
Here are a few tips to help you make it delicious every time:
- You want your chimichurri to be a little bit chunky. This is not a puree so you want it to be completely blended together. The fine bits of herbs are what give it the freshness you are looking for. Also, over-blending can emulsify the oil.
- Choose the right vegetables. Choosing a vegetable that will cook and become limp before your steak is cooked will result in overcooked vegetables. However, choosing something like butternut which still needs a lot of cooking time, will result in overcooked steak or undercooked vegetables.
- Have an order. When you skewer your skewers, ensure you make an order with your steak and vegetables. Think, of onion, steak, onion, and steak so that you have a good amount of everything on one skewer.
· 1 1/4 cups – Cilantro (stems removed)
· 1 1/4 cups – parsley (stems removed)
· 1 – Garlic (clove)
· 2 tbsp – Apple Cider Vinegar
· 2 tbsps – Extra Virgin Olive Oil
· 1 1/2 tsp – Sea Salt (to taste, divided)
· 1 3/4 lbs – Top Sirloin Steak (cut into 1-inch pieces)
· 3 cups- Red Onion (chopped)
· 8 – Barbecue Skewers
- In a food processor, combine the cilantro, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.
- Pierce the steak and red onion onto the barbecue skewers. Season with salt.
- Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached. Scoop the chimichurri sauce over top and enjoy!
· Leftovers – Refrigerate in an airtight container for up to three days.
· Serving Size – One serving equals approximately one 13.5-inch (34 cm) skewer.
· Additional Toppings – Serve with grilled corn on the cob, brown rice, quinoa, or a salad.
· Barbecue Skewers – If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
Bianca Baker is a Registered Holistic Nutritionist and offers appointments at Local Health Integrative Clinic Mondays, Tuesdays and Thursdays. Click here to book an appointment with Bianca.