Recipe Background
Is it weird to hold your pinky out while eating a skewer hot off the grill? With Fancy Steak Skewers, we definitiely think so! Juicy, savory cubes of steak with bright tomatoes and sharp red onions are all grilled together until charred and just perfect. And then they're served with an ultra-herbaceous, homemade chimichurri — the perfect steak sauce if ever there was one! Fancy Steak Skewers are sophisticated grill food like you've never tasted before.
Is it weird to hold your pinky out while eating a skewer hot off the grill? With Fancy Steak Skewers, we definitiely think so! Juicy, savory cubes of steak with bright tomatoes and sharp red onions are all grilled together until charred and just perfect. And then they're served with an ultra-herbaceous, homemade chimichurri — the perfect steak sauce if ever there was one! Fancy Steak Skewers are sophisticated grill food like you've never tasted before.
Ingredients
For the chimichurri sauce:
- 2 cloves garlic
- 1/2 teaspoon salt plus more, to taste
- 1 1/4 cups fresh cilantro chopped
- 1 1/4 cups fresh parsley chopped
- 1/4 cup fresh oregano chopped
- 1/2 teaspoon red pepper flakes
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- black pepper to taste
For the skewers:
- 1 1/2 pounds beef tenderloin cut into cubes
- 1 red onion cut into large cubes
- 1 (16-ounce) carton cherry tomatoes
- extra-virgin olive oil to taste
- salt to taste
- black pepper to taste
Directions
- Soak 6 wooden skewers in water for at least 10 minutes..
- Preheat a grill to medium heat.
- On a cutting board, add the garlic cloves and smash them.
- Add 1/2 teaspoon of the salt to the smashed garlic cloves and continue to smash the cloves until they become a paste.
- Transfer the garlic paste to a small bowl.
- Add the cilantro, the parsley, the oregano, the red pepper flakes, and the red wine vinegar and stir to combine.
- Gradually add 1/2 cup of the olive oil to the garlic mixture, while whisking.
- Season the chimichurri with the extra salt and the black pepper.
- On each of the soaked skewers, arrange 4-5 pieces of the steak, 2-3 pieces of the onion, and 2-3 of the tomatoes alternating between each until the skewers are filled.
- Brush the skewers on all sides with the extra olive oil.
- Season the skewers on all sides with the extra salt and the black pepper.
- Add the skewers to the grill and cook, turning them once, until they are charred on both sides and the steak reaches a minimum internal temperature of 135 degrees F for a medium-rare doneness, about 4-5 minutes per side.
- Serve the skewers with the chimichurri.
×