Beef paired with this classic Argentinian sauce is a match made in heaven. Fresh green herbs, garlic, and olive oil create a tangy Chimichurri sauce that complements and contrast the rich flavors of the steak. Pair with a bold California red for the ultimate food & wine pairing.
Ingredients
- 8 to 12 bamboo skewers
- 1.5 lbs. Sirloin steak cubed (about 3 to 4 cubes per skewers or 2 oz)
- 1/4 cup olive oil
- 2 tsp sea salt
- 1 tsp cracked black pepper
- Chimichurri Sauce
- 1/2 cup extra virgin olive oil
- 2 tbsp minced garlic
- 1/4 cup fresh lime juice
- 1 bunch or half cup washed and picked cilantro
- 1/2 a bunch or 1/4 cup of washed and picked mint
- 1/2 a bunch or 1/4 cup of washed and picked parsley
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
Pair with
Directions
Skewers
- Soak the bamboo skewers in water for about 30 min. This will help keep them from burning.
- Place the cubed meat into a bowl and toss in the oil salt and pepper. Mix all together.
- Place about 3 to 4 pieces of steak onto each skewer.
- Grill the skewers on a BBQ set between high and medium-high for about 5 to 7 minutes, turning them once or twice. Cook them until internal temp reaches 140 F or 60 C.
Sauce
Combine all ingredients into a food processor and blend on high until all is smooth and has a sauce-like consistency.
Plating
- Once the skewers are cooked brush some of the chimichurri sauce onto each skewer as you plate them. (1 to 2 per plate.)
- Next, drizzle the remaining chimichurri sauce over the plated skewers and around the plate.
- Add some cilantro leaves to garnish.
Share this
