Your Go-To Grilling Recipe: Steak & Potato Skewers with Chimichurri
Ingredients:
- 1 pound baby yukon gold potatoes
- 3 (4-ounce) pieces of USDA Rib Eye
- Olive oil spray
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 bell pepper, cut into pieces
- 1 red onion, cut into pieces
ROSEMARY CHIMICHURRI
- ¾ cup fresh parsley
- 3 tablespoons fresh oregano
- 3 tablespoons fresh rosemary, chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Preparation:
1. Start by boiling the potatoes. Place the potatoes in a pot and fill them with cold water. Bring the mixture to a boil, then boil for 10 to 12 minutes.
2. Preheat your grill to high, between 500 and 600 degrees F.
3. While the grill is heating, cut your rib eye into chunks.
4. Cut the green and yellow peppers and onions into the same size chunks.
5. Skewer the steak, potatoes and veggies.
6. Spray the skewers with olive oil spray and sprinkle them with salt and pepper.
7. Place them on the grill and grill on each side for 2 to 3 minutes.
8. Remove the skewers and let them cool for a few minutes, then serve immediately with the rosemary chimichurri.
ROSEMARY CHIMICHURRI
Combine all ingredientes (parsley, oregano, rosemary, garlic, vinegar and olive oil in a food processor and pulse until small leaves and pieces remain.
Stir in the salt, pepper and red pepper flakes.
Taste and season additionally if needed.