Top Sirloin with Chimichurri Sauce

Serves 6

Ingredients:

1½ lbs. boneless beef top sirloin steak, cut 1 inch thick
1 tsp. chopped 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)
½ tsp. salt
½ tsp. pepper
½ cup red wine vinegar
½ cup olive oil

Instructions:

1. Place chimichurri sauce ingredients, except for 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.
2. Soak twelve 9-inch bamboo skewers in water 10 minutes; drain.
3. Cut beef steak crosswise into ½-inch thick strips. Toss strips with garlic. Thread beef, weaving back and forth, onto each skewer.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.
5. Serve with chimichurri sauce.

Tips from Our Cook

To prepare chimichurri sauce by hand, finely chop herbs and garlic; combine with remaining ingredients to form a thick sauce.

To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill kabobs, covered, 6 to 8 minutes for medium rare to medium doneness, turning occasionally.

Recipe courtesy of the Texas Beef Checkoff. Used with permission. For more great recipes, visit the Texas Beef Council at http://www.txbeef.org

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Tags: chimichurri, garlic, olive oil, oregano, paprika, parsley, sirloin, texas beef

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Comment by Rick Tafoya on October 2, 2011 at 5:49pm: Made this for a family party. It was a big hit!