Top Sirloin Kabobs with Chimichurri Sauce

Prep Time: 10 Minutes
Cook Time: 5-10 Minutes
Serves: 6 people

Ingredients:

1- 1/2 lbs. Nolan Ryan's boneless beef top sirloin steak, cut into 1/2 inch thick strips
1 tsp. garlic

Chimichurri Sauce:

1 cup packed fresh flat leaf parsley leaves
1 Tbsp. packed fresh or dried oregano leaves
2 tsp. chopped garlic
2 tsp. fresh lemon juice
1 tsp. paprika (smoked or hot)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup red wine vinegar
1/2 cup olive oil

Instructions:

Place Chimichurri Sauce ingredients, except the red wine vinegar and olive oil, in food processor container.  Cover; pulse until well blended, do not puree.  Transfer to small bowl and stir in red wine vinegar and olive oil.  Cover and refrigerate 1 hour to blend flavors.

Soak twelve 9 inch bamboo skewers in water for ten minutes; drain.

Cut beef steak crosswise into 1/2 inch thick strips.  Toss strips with garlic.  Thread beef, weaving back and forth, onto each skewer.

Place kabobs on grill over medium heat.  Grill, uncovered, 5 to 7 minutes for medium rare to medium doneness, turning occasionally.  Season with salt and pepper.

Serve with Chimichurri Sauce.

Recipe and Photo courtesy of the Beef Checkoff