Steak kebebas with chimichurri
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Serves : 4 › Preparation: 60 mins › Cook: 15 mins
INGREDIENTS 750gms sirloin steak, cut into 1 inch cubes 1 Tablespoon olive oil + 1/2 cup (separated) 2 teaspoons prepared horseradish 1 Tablespoon Worcestershire sauce 2 teaspoons soy sauce salt and black pepper 1/3 cup red wine vinegar 1 cup Italian parsley leaves 1/2 cup coriander leaves 10 mint leaves 2 Tablespoons fresh Oregano (or 1/2 teaspoon dried) 2 garlic cloves 3/4 teaspoon crushed red pepper flakes 1/2 teaspoon cumin 1/2 lemon, juiced |
METHOD
Place steak in a large ziplock bag. Add 1 Tablespoon olive oil, horseradish, 1 Tablespoon Worcestershire sauce, 2 teaspoons soy sauce, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Seal bag and squish the bag around to coat the beef evenly. Place bag in a bowl and refrigerate for 45-60 minutes. Remove steak from bag and discard marinade. Skewer steaks on metal BBQ skewers (or soaked bamboo skewers).
Heat grill to medium high heat. Grill steak skewers until desired doneness, flipping once during cook time. Remove from heat, cover loosely with foil and allow to rest for 5 minutes before serving.
Place 1/2 cup of olive oil, vinegar, parsley, coriander, mint, oregano, garlic, crushed red pepper, cumin and lemon juice to the bowl of a food processor. Pulse until sauce is completely smooth (or until your desired consistency). Serve Chimichurri with the steak skewers. Enjoy!
Place steak in a large ziplock bag. Add 1 Tablespoon olive oil, horseradish, 1 Tablespoon Worcestershire sauce, 2 teaspoons soy sauce, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Seal bag and squish the bag around to coat the beef evenly. Place bag in a bowl and refrigerate for 45-60 minutes. Remove steak from bag and discard marinade. Skewer steaks on metal BBQ skewers (or soaked bamboo skewers).
Heat grill to medium high heat. Grill steak skewers until desired doneness, flipping once during cook time. Remove from heat, cover loosely with foil and allow to rest for 5 minutes before serving.
Place 1/2 cup of olive oil, vinegar, parsley, coriander, mint, oregano, garlic, crushed red pepper, cumin and lemon juice to the bowl of a food processor. Pulse until sauce is completely smooth (or until your desired consistency). Serve Chimichurri with the steak skewers. Enjoy!
