Grilled Steak Skewers
with DIY Chimichurri
No need to call in an asado expert! You'll be cooking up Argentina-inspired deliciousness tonight, featuring tender steak skewers and grilled veggies, all topped with bright, herby chimichurri.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
400 g
Yellow Potato
1 unit(s)
Red Onion
1 unit(s)
Hot Pepper
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
6 unit(s)
Wooden Skewers
(May contain traces of: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Sesame, Gluten)
2 unit(s)
Garlic, cloves
¼ cup
Greek Pesto
(May contain traces of: Soy, Sulphites, Milk)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Meanwhile, cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the
middle and bottom of the oven, rotating sheets halfway through.)
- Core, then quarter sweet and hot peppers. (TIP: We recommend using gloves when prepping hot peppers.)
- Peel, then cut onion into ½-inch rounds, keeping rings together.
- Finely chop one (two) round(s) of onion. (TIP: You should have approximately 1 tbsp [2 tbsp] chopped onion.) Place chopped onion in a medium bowl.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Finely chop cilantro.
- Add parsley, cilantro,1/4 tsp (1/2 tsp) garlic, 2 tsp (4 tsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to bowl with onions. Season with salt and pepper, then combine.
- Combine mayo and half the feta in a small bowl.
- Add sweet peppers, hot peppers and remaining onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Pat steaks dry with paper towels. Cut into 1 1/2-inch pieces. Season with salt and pepper.
- Add steak cubes, Greek Pesto, remaining garlic, remaining vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Toss to coat.
- Drain skewers
- Thread steak onto skewers, then place on a plate.
- Gather veggies, skewers, tools and a clean plate. Head out to grill!
- Add onions, sweet and hot peppers to grill. Close lid and grill until tender, 3-5 min per side. Return to same plate.
- Meanwhile, add skewers to other side of grill. Close lid and grill, turning skewers occasionally, until cooked to desired donenes, 6-8 min.**
- Transfer grilled skewers to clean plate.
- Finish and serve.
- Cut grilled peppers and onions into bite-sized pieces.
- Divide skewers, potatoes and grilled veggies between plates.
- Sprinkle remaining feta over veggies.
- Drizzle chimichurri over skewers and veggies, or serve alongside.
- Serve feta mayo alongside for dipping.
