Bbq Steak Skewers With Chimichurri

8 servings • 20 minutes

Ingredients

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• 1 1/4 cups Coriander (stems removed)
• 1 1/4 cups Parsley (stems removed)
• 1 Garlic Clove
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Extra Virgin Olive Oil
• 1 1/2 tsp Salt (or to taste)
• 800 grams Sirloin or Porterhouse Steak (cut into 1- inch pieces)
• 3 cups Red Onion (chopped)
• 8 Barbecue Skewers

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Directions

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1. In a food processor, combine the coriander, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.
2. Pierce the steak and red onion onto the barbecue skewers. Season with salt.
3. Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached.
4. Scoop the chimichurri sauce over top and enjoy!

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Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately one skewer.

Serving suggestions: Serve with baked potato, brown rice, quinoa, or pita. Add a side of grilled corn on the cob, salad or grilled vegetables.
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Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling so the skewers don't burn.

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