- Cook Time
- Prep Time
- 1/3 cup freshly squeezed lemon juice 75 mL
- 3 cups fresh cilantro, packed 750 mL
- 3 garlic cloves 3
- 1 tsp crushed red pepper flakes,
- 1 tsp dried oregano 5 mL
- 1 tsp kosher salt, or to taste 5 mL
- 1/2 cup canola oil 125 mL
- 1 1/2 lb boneless beef steak 750 g
- 8 bamboo skewers, soaked in water for 30 minutes 8
1 Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick puree.
2 Taste and season with pepper flakes and salt as desired. Place 2/3 cup (150 mL) puree in an airtight container and refrigerate; reserve for sauce.
3 Cut beef into 1 1/2-inch (4 cm) cubes. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air.
4 Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat.
5 Preheat grill to medium-high. Clean it with a stiff brush, then rub with canola oil.
6 Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste.
7 Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well.
8 Drizzle some reserved chimichurri sauce over kebabs, and serve hot or at room temperature. Serve remaining sauce on side.
Source: Kathleen Bruno