Grilled Striploin 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin 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 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 Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Garlic, cloves
¼ cup
Greek Pesto
(May contain 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
Instructions
- 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 steak 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.
If you've opted for striploin steak, prep and cook it in the same way the recipe instructs you to prep and cook the sirloin steak.
