Recipes

Pairs Well With

• Merlot

Serves 4-6

Ingredients

8 to 12 bamboo skewers

1.5 lbs. Sirloin steak cubed (about 3 to 4 cubes per skewer or 2 oz)

1/4 cup olive oil

2 tsp sea salt

1 tsp cracked black pepper

Chimichurri Sauce

1/2 cup extra virgin olive oil

2 tbsp minced garlic

1/4 cup fresh lime juice

1 bunch or half cup washed and picked cilantro

1/2 a bunch or 1/4 cup of washed and picked mint

1/2 a bunch or 1/4 cup of washed and picked parsley

2 tsp sea salt

1 tsp black pepper

1/4-1/2 tsp cayenne pepper

Preparation

To make the skewers:

Soak the bamboo skewers in water for about 30 min. This will help keep them from burning.

Place the cubed meat into a bowl and toss in the oil salt and pepper. Mix all together. Place about 3 to 4 pieces of steak onto each skewer.

Grill the skewers on a BBQ set between high and medium-high for about 5 to 7 minutes, turning them once or twice. Cook them until the internal temp reaches 140 F.

To make the sauce:

Combine all ingredients into a food processor and blend on high until all is smooth and has a sauce-like consistency.

To plate:

Once the skewers are cooked brush some of the chimichurri sauce onto each skewer as you plate them. (1 to 2 per plate.) Next, drizzle the remaining chimichurri sauce over the plated skewers and around the plate. Add some cilantro leaves to garnish.