Hi guys! How was everyone’s 4th of July weekend? I hope you all enjoyed the holiday and all the delicious summertime food that comes along with it. We were lucky to have beautiful weather and delicious food surrounded by family and wonderful friends! One of my favorite things on the menu this weekend was a really yummy S’mores Dip whipped up by our good family friends, Maddie and Brendan. Yes, it was as good as it sounds!! Pure chocolate with marshmallows baked on top and then dipped into with graham crackers. No worries about marshmallows catching fire, just neatly filled into a deep dish pie plate and baked until the chocolate was perfectly melted and the marshmallows were lightly browned and gooey on the inside and crunchy on the top!
I don’t know about you but after a weekend filled with delicious food and too much S’mores Dip I need to get back on the healthy eating track, so I am going to grill up one of my favorite summer dishes, Grilled Herbed Steak Skewers with Chimichurri. When my son, Sean studied abroad in Argentina last year his host sister made Chimichurri quite often and he loved it. He said it was so good that he ate it on just about everything. So this recipe for chimichurri is courtesy of Sean’s host sister, Manuela.
The chimichurri is just perfect with these skewers. They are fun and easy and great for casual entertaining. Pick your favorite veggies at the market, marinate your meat, thread everything on skewers and grill. I like to marinate the steak for a few hours in this mixture of fresh herbs, lemon juice and olive oil. While the steak is marinating I cut up the fresh vegetables for the skewers and make the chimichurri. This chimichurri is so flavorful, garlickly and delicious I can totally see why it became Sean’s favorite! I like to serve the chimichurri drizzled over the skewers with a side of rice.
Enjoy this one friends and I hope you all have a great start to your week! See you back here on Thursday!
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh rosemary
- 2 Tbsp. chopped fresh thyme
- 1 1/2 tsp. chopped fresh sage
- 2 cloves garlic, minced
- juice of 1/2 medium lemon
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- 1 lb. boneless sirloin steak, cut into 1-inch cubes
- kosher salt and pepper
- 10-16 baby potatoes (Yukon gold or red bliss)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 large zucchini, cut into 1/4 inch slices, then halved
- 1 cup fresh flat-leaf parsley, packed
- 3 cloves garlic
- 2 Tbsp. fresh oregano leaves
- 2 Tbsp. red wine vinegar
- 1/4 tsp. red pepper flakes
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh ground pepper
- 1/2 cup extra-virgin olive oil
- Put the parsley, rosemary, thyme, sage, garlic and lemon juice in the bowl of a food processor and pulse until combined. Slowly add in the olive oil and process until smooth.
- Sprinkle the steak generously with salt and pepper. Place the steak in a shallow dish and toss with the herb mixture. Cover and refrigerate for 2-3 hours.
- While steak is marinating place potatoes in a microwave dish with about 1/3 cup water. Cook on high power, covered for 8 minutes.
- After steak is done marinating thread the steak, potatoes, red pepper, red onion and zucchini on skewers alternating the pieces.
- Prepare a gas or charcoal grill. When the grill is about 350-375 degrees, grill the skewers turning once, until the vegetables are tender and until the steak is cooked to your liking. I cook mine for about 4 minutes each side for medium steak.
- Meanwhile, place all the ingredients for the chimichurri in a food processor. Process for 30-45 seconds. Drizzle over the skewers or serve on the side.