Sirloin And Summer Vegetable Kebabs With Chimichurri Food

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BEEF AND SAUSAGE KEBABS WITH SALSA AND CHIMICHURRI



Beef and Sausage Kebabs With Salsa and Chimichurri image

Provided by Food Network Kitchen

Time 40m

Yield 6-8 servings

Number Of Ingredients 22

1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic, minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
1 large tomato, finely chopped
1 green bell pepper, finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup fresh parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
  • Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
  • Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
  • Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.

SIMPLE SIRLOIN STEAK WITH CHIMICHURRI



Simple Sirloin Steak With Chimichurri image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

For the steak:
2 10-to-12-ounce sirloin steaks
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
For the sauce:
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onion
Juice of 1/2 lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or pressed through a garlic press
Pinch of red pepper flakes
1/3 cup olive oil

Steps:

  • Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
  • Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
  • Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI



Sirloin and Summer-Vegetable Kebabs with Chimichurri image

When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 14

1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt

Steps:

  • Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
  • Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

SIRLOIN AND VEGETABLE KEBABS



Sirloin and Vegetable Kebabs image

These kabobs require little preparation and give maximum satisfaction.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 11

4 teaspoons whole coriander seeds, finely ground
4 teaspoons anise seeds, finely ground
1 tablespoon minced garlic
1 tablespoon ground paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Salt
1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes
20 small white button mushrooms (10 ounces)
12 red pearl onions (3 ounces), peeled and cut in half lengthwise
Freshly ground black pepper

Steps:

  • Heat a grill or grill pan. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.
  • In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.
  • Divide steak among 4 skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another 4 skewers; thread.
  • Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.

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